Reduced-Fat Cream Cheese with <i>Lactobacillus acidophilus</i> LA-5 as a Probiotic: Physicochemical, Sensory, and Fermentation Characteristics

This study aims to develop reduced-fat cream cheeses that include the addition of Lactobacillus acidophilus (L. acidophilus) LA-5 (A) as a probiotic using different mixtures of starters (Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (B)), analyze the physicochemical changes during fermentation, and assess the sensory acceptance and the physicochemical properties of reduced-fat cream cheeses and the probiotic viability during storage. L. acidophilus LA-5 was chosen for its demonstrated growth and viability in dairy products. The cheese yields for the three formulations (ST-A, ST-B, and ST-A-B) were 18.42, 18.02, and 19.15%, respectively. During milk fermentation and 30-day cheese storage, L. acidophilus maintained high viable counts (>108 CFU/g). Similar softness was observed in the texture analysis of the cheeses. Sensory evaluation indicated a preference for cheese fermented with ST-A in overall acceptability. These findings demonstrate that incorporating L. acidophilus LA-5 in reduced-fat cream cheese achieved desirable physicochemical properties and sensory attributes while ensuring probiotic viability for potential health benefits.