Background: Cream cheese is a fatty cheese that is popular with many consumers and
highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage
has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality
cream cheese is manufactured by replacing fat with flaxseed mucilage.
Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed
mucilage as a fat replacer and as prebiotic.
Methods: The mucilage was extracted and added at different concentrations to the manufactured
cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation
of the produced cream cheese were investigated.
Results: The results showed that the addition of mucilage to the cream cheese increased the protein,
ash and the total solids while the moisture content and the pH values were decreased. Cream cheese
viscosity significantly increased with the addition of flaxseed mucilage and decreased during the
storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria
has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa
and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic
bacteria and improved the overall sensorial characteristics of the cheese.
Conclusion: The manufactured product could be suitable for consumers having some health issues
related to the consumption of fat and as sources of probiotic bacteria.