A probiotic soy-based innovative product as an alternative to petit-suisse cheese

- A probiotic soy-based product similar to petit-suisse cheese was developed.
- Probiotics viability, pH, texture profile, and sensory acceptability were studied.
- The replacement of the quark cheese by soy cheese affected the texture profile.
- High populations of La-5 and Bb-12 were observed.
- More than 60% of sensory scores attributed to soy-based product were above 6.

The present study aimed to develop a probiotic soy-based product similar to petit-suisse cheese and to evaluate its perspectives regarding potential for consumer health benefits, sensory acceptability, and instrumental texture during storage. Three different trials were studied: MP (milk-based petit-suisse - control); MSP (mixed product with milk cream and soy); SP (soymilk-based product). The formulations were produced with an ABT culture, containing Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12, and the starter Streptococcus thermophilus and stored at 4 °C for up to 28 days. Bb-12 viability remained always above 8 log cfu g−1 for all trials, whereas viability of La-5 was satisfactory at the end of storage for MP (7.56 log cfu g−1) and MSP (6.49 log cfu g−1), but only up to 21 days (6.84 log cfu g−1) for SP. The pH remained stable and was lower for MSP (p < 0.05), whereas instrumental hardness and gumminess increased in soy-based products (MSP and SP) and decreased in the control (MP). SP had the highest sensory score means (6.4) on day 21, being sensorially attractive to provide consumers with a functional food without dairy ingredients and with high viability of the probiotic microorganisms.