Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 was employed to develop functionalized acid whey cheese (requesón) added with in situ produced exopolysaccharide (EPS) and tested as a carrier of commercial probiotic Lactobacillus paracasei ssp. paracasei. This EPS consists of glucose and galactose units, linked by β 1-4/6 bonds. The optimum temperature of EPS biosynthesis at pH 4.6 was 37°C (0.274 mg/mL of whey). Four different requesón formulations were prepared and analyzed in terms of texture properties and color. The addition of EPS increased the production yields, improved hardness, elasticity, and adhesiveness, and slightly decreased the L* component of color (luminosity). This study supports the utilization of acid whey wastes to obtain functional cheese such as requesón in which the EPS component can not only improve processing yields but also increase the values of hardness, elasticity and adhesiveness and slightly decrease luminosity of the product. Practical applications In this manuscript, we show the feasibility of obtaining an acid whey cheese functionalized with exopolysaccharide (EPS) produced in situ by fermentation with Lactobacillus delbrueckii. The presence of EPS improved production yield, textural properties, and worked as a carrier for Lactobacillus paracasei (probiotic).