摘要 : Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated with them. This trend has boosted the diversity of probiotic dairy products, i... 展开 Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated with them. This trend has boosted the diversity of probiotic dairy products, including whey cheese. However, as these new matrices may have relatively poor sensory and textural properties, improvement via incorporation of selected ingredients may be useful, provided that viability of the probiotic strains is maintained. Thus, Lactobacillus paracasei LAFTIReg. L26 was accordingly incorporated into whey cheese, in the presence of several ingredients aimed at enhancing sensory appeal and texture of the probiotic cheese. Whey cheese samples were produced from ewe and/or cow whey combined with ewe milk, and inoculated at 10% (v/v) with the probiotic strain. Sugar alone or combined with aloe vera, chocolate or jam were added, and the resulting products were stored at 7 degrees C for 21 days. In general, viable cell numbers remained high in all experimental cheese samples throughout storage. Despite the observed low extent of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these whey cheese samples. Additives enhanced the sensory properties of the whey cheese samples, and produced different textural patterns. The higher sensory scores were attained by cheese containing sugar, that containing sugar and aloe vera received the best scores on day 3 of storage, but these scores decreased with increasing storage time. 收起