The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

In this study, cream cheese is hypothesized as an alternative dairy product to deliver the probiotic bacteria. The survival of non-encapsulated and encapsulated probiotic L. rhamnosus in the functional cream cheese was studied over 35 days of storage at 4 degrees C. Further, the microstructure and textural properties of the cream cheese were investigated. L. rhamnosus in both forms remained viable (min 10(6 )CFU/g) in the cream cheese throughout the storage period. Probiotic cream cheese with beta-glucan and phytosterol emulsion showed less reduction in their viable counts after 35 days of refrigerated storage. The addition of probiotics either in the non-encapsulated or encapsulated forms did not significantly change the pH, moisture, protein or fat content. The results from SEM analysis indicated that the structure of cream cheese with fat replacers (beta-glucan and phytosterol) was open with the probiotic cells distributed in the casein matrix. The addition of encapsulated probiotic led to a firmer and thicker cream cheese compared to non-encapsulated form that also corroborated through the SEM images showing a relatively denser structure for cream cheese with encapsulated probiotic cells.