Impact of some probiotic bacteria on flavor and quality of novel cheese slurry

Other Title(s)

تأثير بعض بكتريا الداعمة للحيوية علي الطعم و النكهة و جودة خثرة الجبن الطازج

Joint Authors

al-Alfi, Muhammad Budayr
Shinanah, Muhammad Id
Ismail, al-Sayyid al-Sayyid Ali
al-Dibi, Nabil Sad Milhi

Source

Annals of Agricultural Science, Moshtohor

Publisher

Banha University Faculty of Agriculture

Publication Date

2021-12-31

Country of Publication

Egypt

No. of Pages

12

Main Subjects

Agriculture

English Abstract

Five probiotic strains include Lactococcus lactis IS9, Bifidobacterium breve ISO8, Lactobacillus rhamnosus ISO7, Lactobacillus plantarum Eand Lactobacillus plantarum ATCC14917were studied to be used as adjunct cultures in cheese-making experiments (cheese slurry).

The probiotic strains were assessed for their viability, their resistance to NaCl concentrations and their ability to develop pH and acidity.

All the tested strains were used in making cheese slurry.

Proteolysis and lipolysis of the cheese slurry were improved in which the proteolytic and lipolytic bacterial counts of fresh cheese slurry reached its highest counts at the end of incubation for 7 days at 40ºC.

All the prepared cheese slurry had good acceptable properties during the sensory evaluation.

The amino and fatty acids profiles demonstrated that the tested probiotic bacteria could be useful for making cheese slurry.

Cheese slurry can be an effective vehicle for delivery of some probiotic organisms with good proteolytic and lipolytic properties to wide variety of cheese types.

Data Type

Conference Papers

Record ID

BIM-1432426

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