Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese

Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60°C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow’s milk and soy drink. Milk fermentation was carried out at 25ºC and 40ºC, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60ºC/3 min). All the samples produced had a creamy consistency. The sensory properties of probiotic fresh cheese were evaluated by a group of 15 assessors. The acceptability of probiotic fresh cheese was evaluated by a group of 40 consumers. The samples were evaluated after 1, 7 and 14 days of storage. The addition of soy drink and the combination of microbial starter cultures had an influence on the improvement of the sensory properties of probiotic fresh cheese, which was confirmed by statistical analysis of the results