Abstract
The effect inulin on the survival of Lactobacillus plantarum 1.0320 in cheese and the physicochemical and sensory features of the cheeses were evaluated. Addition of Lb. plantarum and inulin generated no alterations in the physicochemical characteristics of cheese. Inulin promoted Lb. plantarum growth, and counts were maintained at 8.03 log cfu g−1, significantly higher (P < 0.05) than that in cheese produced with Lb. plantarum alone at 24 weeks (7.31 log cfu g−1). Presence of high levels of Lb. plantarum promoted secondary proteolysis and formation of amino acids, which resulted in favourable sensory qualities in cheese produced with Lb. plantarum and inulin. Interestingly, cheese containing inulin had similar mouthfeel and textual characteristics to full-fat cheese. Lb. plantarum from cheese produced with inulin exhibited satisfactory resistance to simulated gastrointestinal tract conditions. Therefore, incorporation of the Lb. plantarum and inulin is a strategy for improvement of low-fat cheese quality and healthy properties.
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