RESUMEN
This study focused on the application of three strains of Lacticaseibacillus paracasei to assimilate cholesterol in cream and butter. The strains were enclosed in calcium-alginate beads and incubated in cream at 30 °C for 15 h. Immobilization of lactobacilli cultures in calcium-alginate beads resulted in a 23% reduction in cholesterol (p < 0.05) in cream, whereas a negligible reduction was observed in cream fermented with free cells. Butter with a 44% reduction in cholesterol was produced from fermented cream by L. paracasei L2A21K5 entrapped in alginate beads. No significant (p > 0.05) changes in the fatty acid profile were observed in the low-cholesterol butter, except for a slight but significant increase in n-3 fatty acids (p < 0.05). In addition, the indices of atherogenicity and thrombogenicity were significantly reduced in the low-cholesterol butter (p < 0.05). Panelists rated the low-cholesterol butter as good in appearance, consistency, and flavor.