Development of a probiotic soft white Jordanian cheese (original) (raw)
Related papers
The influence of probiotic bacteria on the properties of Iranian white cheese
International Journal of Dairy Technology, 2012
The viability of Bifidobacterium animalis (ATCC 25527) and Lactobacillus rhamnosus (ATCC 7469), study of interaction between probiotic and starter and their effect on the properties of Iranian white cheese were investigated during 60 days of ripening. The results indicated that probiotics did not exert any effect on the growth of commercial starters, but starters showed a synergistic effect on the growth of probiotics, and probiotics survived above the recommended level for the therapeutic minimum (10 6 -10 7 cfu ⁄ g) after 60 days. Addition of probiotic adjunct did not alter the chemical composition except for moisture and protein. Also, the highest pH value was in probiotic cheeses without starter.
Effect of Types of Probiotic Bacteria on Physiochemical Properties of Sudanese White Soft Cheese
2021
The study was conducted to assess the effect of three different types of probiotic bacteria (Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium bifidum) on quality of Sudanese white soft cheese. The objectives of this study were to study the effect of three types of probiotic bacteria on the quality of Sudanese white soft cheese during different storage periods. The samples were subjected to physicochemical parameters, microbial examination. The result of physiochemical parameters showed increase in the yield. The highest yield obtained by cheese containing probiotic bacteria in comparing with control. The moisture content in all cheese samples decreased, while the weight loss, protein, fats and ash content increased during storage period (p≤0.05). The pH values decreased, while the titratable acidity increased and both parameters were affected significantly (p≤0.05) by the types of probiotic bacteria. The soluble nitrogen, formol ripening index, schilovich ripening in...
Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei
Macedonian Journal of Chemistry and Chemical Engineering, 2015
The traditional white brined cow cheese was tested as a delivery vehicle for probiotic bacteria. The cheese was manufactured from pasteurized cow’s milk at an industrial scale, at the same time in three batches, each of 1000 liters milk. Two different initial concentrations of the probiotic bacterium Lactobacillus casei (3.86·107 and 5.81·107cfu g–1) were used. The cheese had relatively short period of ripening (40 days), large percentage of fat (~52% d.m.) and suitable pH values (~4.5) for the survival of probiotics. At the end of the ripening, the probiotic counts were 1.74·108and 3.72·108cfu g–1, respectively. There was no significant difference in most of the quality parameters at the p < 0.05 level between the two probiotic cheeses. Nitrogen fractions and fat content were the key components influencing the overall quality of the cheese samples. The principal component analysis of the sensory attributes demonstrated that the flavor contributed the most to the overall acceptan...
Probiotic white cheese with Lactobacillus acidophilus
International Dairy Journal, 2004
The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and probiotic cheese (made with Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4 C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack, L. acidophilus survived to numbers >10 7 cfu g À1 , which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum-and brine-packed cheeses. Vacuumpacked probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently, L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format.
International dairy journal, 2006
Three batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, with lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; Batch 3, with lactococci and Lb. acidophilus LAFTI s L10, Lb. paracasei LAFTI s L26, B. lactis LAFTI s B94) were manufactured in triplicate to study the survival and influence of probiotic bacteria on proteolytic patterns and production of organic acid during ripening period of 6 months at 4 1C. All probiotic adjuncts survived manufacturing process and maintained their viability of 47.5 log 10 cfu g À1 at the end of ripening. The number of lactococci decreased by one to two log cycles, but their counts were not significantly different ðP40:05Þ in control and probiotic cheeses. No significant differences were observed in composition (fat, protein, moisture, salt content), but acetic acid concentration was higher in probiotic cheeses. Assessment of proteolysis during ripening showed no significant differences ðP40:05Þ in the level of water-soluble nitrogen (primary proteolysis), but the levels of secondary proteolysis indicated by the concentration of free amino acids were significantly higher ðPo0:05Þ in probiotic cheeses. SDS-PAGE results on hydrolysis of a s-CN after 6 months were consistently higher in probiotic cheeses (19.28%, 46.99% and 63.42% in Batch 1, Batch 2 and Batch 3, respectively). Proteolytic activity, however, remained relatively low for all cheeses due to the low temperature of ripening (4 1C). Results demonstrated that Cheddar cheeses can be an effective vehicle for delivery of probiotic organisms.
Veterinary World, 2018
Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage. Results: Of 118 isolates of Lactobacillus, 73 isolates (62%) were confirmed as facultative heterofermentative and 45 isolates (38%) as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24%) were Lactobacillus plantarum, 24 isolates (20%) were Lactobacillus casei, and 21 isolates (18%) were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21%), Lactobacillus helveticus (14%), and Lactobacillus salivarius (3%). L. plantarum, L. casei and L. helveticus were found in high enough levels (10 6 CFU/g). Conclusion: According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.
Development of Probiotic Soft Cheese with Lactobacillus casei as Adjunct Culture
Probiotics are living microorganisms that provide beneficial health effects by improving immune system and inhibiting the growth of pathogenic bacteria. They have been used in different food products such as cheese, which is the distinctive way to preserve milk. Different varieties of cheeses are developed all over the world. The present review was designed to the development of goat milk soft cheese with the addition of probiotics namely Lactobacillus casei and L. acidophilus. The probiotic Lactobacillus casei was used as adjunct culture while the isolated L. acidophilus from yoghurt is used for the alignment of stomach walls and different kind of stomach and digestible problems. This review emphasized on the Pakistani dairy industrial related challenges that have been producing quality goat milk for cheese production containing high amount of α-S 1 casein, rancid flavor and free fatty acids that are used for stomach alignment. By the preparation of probiotic soft cheese from goat milk, we can overcome the challenges and improve the quality of goat milk for human health.
Journal of Food Science and Technology, 2014
The work studies the survival of added selected probiotic bacteria Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) in semi-hard cheese with low-cooking curd during the maturation process. Cheeses were made according to the standard procedure (Polyfood SI 050 device). Probiotic lactobacilli strains Lactobacillus acidophilus (S1), Lactobacillus casei (S2), and Lactobacillus plantarum96 (S3) used in this study were added into the milk before the renneting process. The manufactured cheeses were matured for 6 months at the temperature of 10°C. Cheese samples were taken for pH and titratable acidity measurements, lactobacilli enumeration, and chemical analysis at 30, 60, 90, 120, 150 and 180 days of maturation. At the end of the experiment (180 days) the cheese samples were analyzed also for the amount of lactic acid and protein contents. Initial numbers of lactobacilli inoculated into the milk (10 8 CFU mL −1) decreased during the first 2 weeks of maturation and reached from 2.15 10 7 CFU g −1 in S1 cheese to 4.32 10 7 CFU g −1 in S3 cheese. The number of Lactobacillus acidophilus strain bacteria at the beginning of the maturation period was 2.47.10 7 CFU g −1 and declined until day 120 of maturation to the number of 0.45 10 6 CFU g −1. In the last month of the experiment day 180 the viable cell numbers started to rise up to the final number of 0.41 10 7 CFU g −1. The numbers of Lactobacillus plantarum96 varied around 10 8 CFU g −1 during the whole period of the experiment. According to our results it was detected that in all experimental cheeses, the used probiotic lactobacilli reached the values above 10 6 CFU g −1. Thus the legislated and therapeutic minimum limits set for the products containing probiotic bacteria for human diet were fulfilled.
2022
The objective of the present study was to improve the quality of the Egyptian hard cheese (Ras type) by adding some Lactobacillus spp. as probiotic adjunct cultures. Strains of Lb. acidophilus , Lb. helveticus and Lb. casei were used and the chemical, microbiological and sensory characteristics of the cheese during 90 days of ripening were evaluated. The obtained data indicated that pH values and moisture content were decreased, while the total nitrogen (TN), fat, fat/dry matter, titratable acidity and salt contents were increased significantly during the ripening period in all treatments. For the ripening indices, significantly higher content of soluble nitrogen (SN), SN/TN, soluble tyrosine, soluble tryptophan and total volatile fatty acids were found in the experimental cheese compared to the Control cheese. Higher Lactobacilli count were observed in the adjunct treated cheeses, which reflects the positive retention of Lactobacilli in the experimental cheeses. Also, the use of pr...