The paper is included in this research direction by studiing some technological variants for the obtaining of a new dessert based on fresh probiotic cheese.
In order to obtain the fresh probiotic cheese the whole cow milk was maturated for 2 hours at 40°C, using a freeze-dried culture of lactic bacteria, La 5, manufactured by Chr Hansen and the enzymatic coagulation process took place at 40°C for 4 hours.
For the manufacturing of the dessert there were also used different proportions of peach paste and cream, in this way obtaining four technological variants of the product.
The whole cow milk, as well as the four variants of the product, was analised by physical and chemical point of view (the dry metter, the fat content and the proiein content were determined) and by rheological and sensorial point of view.
The variant that obtained the best score by sensorial analise will be considered for future research.
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