Effect of papaya pulp on rheological properties, quality and probiotic viability of a papaya‐fortified low‐lactose acid‐curd cheese

Background The increasing prevalence of lactose intolerance has stimulated the development of functional low‐lactose dairy products. However, the combined effects of probiotics and fruit‐derived polysaccharides on the quality of low‐lactose acid‐curd cheese remain insufficiently investigated. Aim This study aimed to evaluate the effects of papaya ( Carica papaya L.) pulp on the rheological properties, physicochemical characteristics and probiotic viability of low‐lactose acid‐curd cheese. Methods Low‐lactose milk was produced by enzymatic hydrolysis using β‐galactosidase, achieving over 96% lactose reduction. Acid‐curd cheese was manufactured and fortified with papaya pulp at 5, 7 and 9% (w/w), alongside a control sample. Products were analysed for physicochemical, rheological, microbiological and sensory properties during refrigerated storage using standard methods and statistical analysis. Major Findings Papaya addition significantly increased water‐holding capacity (0.14–0.31 g/g) and apparent viscosity, and all samples exhibited shear‐thinning behaviour. The formulation containing 7% papaya pulp showed the best balance of rheological properties and sensory acceptability. Papaya fortification also improved the survival of Bifidobacterium bifidum , maintaining counts above 10 6 cfu/g during storage. Scientific or Industrial Implications These findings indicate that lactose hydrolysis and papaya pulp incorporation jointly contributed to improvements in moisture retention, structural properties and probiotic viability. Papaya pulp can be applied as a natural multifunctional ingredient in the development of value‐added low‐lactose dairy products.