Abstract
This study evaluated the impacts of Lactiplantibacillus plantarum CNPC003 and xique-xique flour supplementation on the technological, physicochemical, nutritional, and sensory properties of goat cream cheese over 21 days of refrigerated storage. Four cheese formulations were prepared: a control (CC), one with L. plantarum CNPC003 (PC), one with xique-xique flour (XC), and one with L. plantarum CNPC003 and xique-xique flour (PXC). XC and PXC had a yellowish-green hue with less brightness. PC and PXC were less firm and adhesive with greater elasticity, cohesiveness, and gumminess, and they had reduced total protein and increased total free amino acids (p < 0.05) during storage. The contents of specific volatile compounds increased in PXC during storage. PXC had higher L. plantarum counts than PC on day 21 of storage. PC and PXC had distinct colors and textures and were well accepted regarding sensory attributes. Xique-xique flour and L. plantarum CNPC003 supplementation positively impact the nutritional and functional characteristics of goat cream cheese without negatively affecting the technological and sensory attributes.