Elaboración de un queso untuoso de kéfir enriquecido con inulina

Abstract

The present work aims to make an unctuous cheese using kefir and inulin as probiotic and prebiotic sources. A 2×3 factorial experimental design was carried out, varying the concentrations of kefir (5% and 10%), and inulin (0%, 0.5% and 1%) to identify the optimal formulation of the unctuous cheese. Subsequently, hedonic surveys were carried out on the participants to evaluate the organoleptic properties including taste, smell, color and texture. In addition, a kinetic model of the pH was applied to determine the reaction order and the optimal shelf life of the product, which was subjected to a microbiological analysis. The results of the statistical analysis indicated that the combination of 10% kefir and 0.5% inulin (a2b2 treatment) obtained the best acceptance in terms of color, smell, taste and texture. This result highlights that kefir favors the fermentation of milk, providing a pleasant acidic flavor, while inulin contributes directly to the consistency of the texture of the cheese. The initial pH of the cheese was 4.4 and, after 21 days, it decreased to 3.61. These data suggest that the degradation of the organoleptic properties of the product follows a first-order reaction model, establishing its consumption time at approximately 24 days. Finally, the results of the microbiological analysis confirmed compliance with the requirements established in the regulations, thus guaranteeing a high quality and safe food for consumption.