MICROBIOLOGICAL, PHYSICOCHEMICAL CHARACTERIZATION AND PROXIMATE COMPOSITION OF KEFIR-BASED CREAM CHEESE WITH ADDED PREBIOTICS

Due to the exponential increase in life expectancy, probiotic and prebiotic functional foods are an excellent alternative for reducing disease risk. Producing a kefir-based cheese enriched with prebiotics can help its popularization and diversify the market for functional products. In this context, kefir-based cream cheese with 0% (T1) and 1% fructooligosaccharides (T2), xylooligosaccharides (T3), and inulin (T4) were prepared and evaluated. The characteristics of kefir cream cheese were studied by evaluating the proximate composition (content of protein, fat, ash, carbohydrates, total carbohydrates, and moisture), physical-chemical (pH and titratable acidity), and microbiological (count of lactic acid bacteria - BAL's, and yeasts). It was observed that after 14 days, the lowest BAL count was 8.13±0.10 log CFU/g in (T1) without the addition of prebiotic fiber, and the highest was 9.39±0.07 log CFU/g in (T3). The lowest yeast count was 7.51±0.02 log CFU/g in (T1), and there was no significant difference between the samples with the addition of prebiotic fibers (T2, T3, and T4). Samples with prebiotics showed higher acidity and lower pH after 14 days of storage. Sample T1 had higher protein content due to lower moisture content and a lower percentage of total carbohydrates and carbohydrates since, due to the absence of prebiotic fibers, bacteria used these components as a source of fermentation. The results presented provide relevant information for the dairy sector intending to develop a kefir-based cream cheese; however, it is recommended that acceptability studies be carried out to investigate consumer perception.