Probiotic Liquid Cheese Enriched with Soluble Fibers: Development and Evaluation of a Novel Functional Dairy Product

The development of functional dairy products combining probiotics and soluble fibers offers new opportunities for health-oriented consumers. In this study, a probiotic liquid cheese enriched with soluble dietary fibers was formulated and evaluated. The product was prepared using standardized milk inoculated with Lactobacillus casei and supplemented with inulin and ẞ-glucan at concentrations of ۰%, ۱%, and ۲% (w/v). Samples were fermented at controlled temperature and stored at ۴ °C for ۲۸ days. Physicochemical, microbiological, and sensory properties were analyzed throughout storage. The results indicated that fiber addition significantly increased viscosity and water-holding capacity, while probiotic viability remained above ۱۰' CFU/mL during storage. Sensory evaluation showed good acceptability for formulations containing up to ۲% fiber. Therefore, the fiber-enriched probiotic liquid cheese can be considered a stable synbiotic dairy product with potential functional and technological benefits for modern dairy industries.

Keywords:

Probiotic cheese , soluble fiber , inulin , ß-glucan , synbiotic dairy product