Innovative Approaches to Camembert Cheese: Optimizing Prebiotics and Coagulation Conditions for Enhanced Quality and Nutrition

Abstract

The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting three optimization experiments and implementing a structured experimental plan. In the first phase, milk coagulation was assessed at 45 °C with various combinations of lactic acid bacteria (probiotics) and prebiotics (powdered flaxseed and watercress). In the second investigation phase, the effects of lowered probiotic and prebiotic (powdered flaxseed and watercress) concentrations were examined at the coagulation temperature of 38 °C. We investigated the concentration of lactic acid bacteria at 3 mg/mL of milk and the effects of temperature and prebiotics (okra mucilage and flaxseed powder). We observed short milk clotting time (2 s) using the optimized mixture (0.18 mg of probiotics, 1.5 mg of flaxseed powder, and 1.147 mg of watercress powder) per 10 mL of milk. It contrasts with the classical coagulation way optimized at (5.9 and 9.5 s), which were generated at optimal temperatures of 45 and 45.7 °C, respectively. Our new mixture improves the fermentation process of camembert cheese at 38 °C. This cheese had a high flavonoid content, fewer lactic bacteria and molds, a homogeneous texture, and no outer crust, and exceptional sensory attributes such as a creamy and fluid paste. These attributes suggest its potential benefits as a dairy product for individuals with cardiovascular and gastrointestinal conditions.