Characterization of a Panela cheese with added probiotics and fava bean starch

M. C. Escobar, M. L. Van Tassell, F. Martínez-Bustos, M. Singh, E. Castaño-Tostado, S. L. Amaya-Llano, M. J. Miller

Research output: Contribution to journalArticlepeer-review


Of 20 Lactobacillus and 8 Bifidobacterium species examined, only Bifidobacterium breve ATCC 15700 was able to ferment starch from fava beans. Bifidobacterium breve ATCC 15700 and Lactobacillus rhamnosus GG ATCC 53103 were selected as probiotics for use in fresh-style Panela cheese. Two types of fresh cheese (with and without 3% fava bean starch) were manufactured with 3 combinations of probiotics: L. rhamnosus GG only, B. breve only, or both L. rhamnosus GG and B. breve. During 4 wk of storage at 4°C, the addition of fava bean starch to the cheese was not found to cause significant differences in the viability of either probiotic strain. However, the microstructure and texture of Panela cheese were altered, resulting in a much softer product. A sensory panel showed that the presence of added fava bean starch in Panela cheese was less desirable to consumers, whereas probiotic supplementation had no effect on perceived taste or appearance. Panela cheese could be a suitable food for inclusion of probiotic bacteria.

Original languageEnglish (US)
Pages (from-to)2779-2787
Number of pages9
JournalJournal of Dairy Science
Issue number6
StatePublished - Jun 2012


  • Bifidobacterium
  • Fresco cheese
  • Lactobacillus
  • Probiotic cheese

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


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