Desenvolvimento de requeijão cremoso light sem lactose com adição de fibras

Abstract

Cream Cheese has a great acceptance and certainly is one of the dairy products most consumed in Brazil. With the new market demands for healthier products with functional attributes, it opens up space for the development of new products with such properties. This study aimed the development of a lactose-free cream cheese with functional fibers. Thus, the milk was previously hydrolyzed to obtain the basic mass by direct acidification and functional fiber was added in the end of the melting process. Results showed that the cream cheese developed is a lactose-free product, with 67,3%   reduction of fat compared to traditional,  being considered a light product. The fiber percentage in the final product was 3.33%, which characterizes it as a fiber source food. The product kept stable after 75 days of shelf life, and was accepted with 66% of the sensory evaluations between the indexes "liked a lot" and "liked moderately, that indicated a global good acceptability.