Abstract

VAZQUEZ-LOPEZ, V.M. et al. Optimization of the process for making and viability of probiotics bacteria in a spreadable type of ricotta. RIIIT. Rev. int. investig. innov. tecnol. [online]. 2019, vol.6, n.36. ISSN 2007-9753.

Worldwide production of whey is estimated between 180 and 190 million ton/year, cottage or ricotta cheese is processed from this by-product. The objective of this research was to optimize the process of making a spreadable ricotta cheese and to evaluate the viability of lactic acid bacteria (LAB) added to cheese. The process to elaborate the cheese was optimized following a two-level factorial design (three pHs and three heating times). We also the fermentation capacity of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, was also established. Two strains were added to the cheese and their viability monitored for 20 days under refrigerated storage. The greatest yield was obtained at a pH of 4.5 and, 90ºC heating for 10 and 15 minutes (p<0.01). The strains used as initiators culture were L. acidophilus and L. bulgaricus, to display greater fermentative capacity, in addition not only the viability was demonstrated, but also significantly increased their number during storage. This research is highly viable and has a great social, economic and environmental impact, by proposing a process for the production of a probiotic cheese from a byproduct of agribusiness (whey), this byproduct currently generates serious problems of environmental contamination in Mexico. Probiotic ricotta cheese also provides a high content of proteins (9.75%) of high biological quality, making it a suitable candidate for use in communities where malnutrition problems exist.

Keywords : whey; cottage cheese; lactic acid bacteria; probiotics.

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