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Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two  Lactobacillus salivarius  strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both  L. salivarius  strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the  L. salivarius  strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with  L. salivarius  CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some  L. salivarius -associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two  L. salivarius  strains analyzed in this study.

Development of a Potential Probiotic Fresh Cheese Using TwoLactobacillus salivariusStrains Isolated from Human Milk