تأثير استعمال المعززات الحيوية Probiotics في تصنيع جبن القشدة من حليب بقري و حليب فول الصويا

Abstract EN

Ceram cheese was manufacture from cow and soy bean milk , 10% of Lb.

casei & Lb.

acidophilus starter were added individually , all these treatments were storage under refrigeration5o c +1 for 28 days , the rang of humidity , protein , fat & ash were 53.8-54.3 , 7.8-9.9, 33.1-34 , 0.9-0.99 % respectively , while the pH rang was 4.52- 5.2 .

The results shown that in control treatments the total count , coliform , psychrophilic bacteria & mold and yeasts were increased & passed the critical limited of Iraqi standardspecification for the soft cheeses after 7 days of refrigeration storage , none of those microorganisms was found in other treatments .

The available total count of the two type of the starter for two kinds of cheese were increased around half logarithmic cycle during incubation in 37o c for 8 hr.

also the results shown that the treatments with soy bean milk were higher one logarithmic cycle comparing with other treatments , also the results shown decreasing in available total count of Lb.

casei & Lb.

acidophilus one logarithmic cycle during 28 days of refrigeration period but it still above the recommendation of Japan’s stander specification which is 10 cfu/gm for probiotic products .

Sensory evolution results shown the control treatments was acceptable only for 5 days , while the others shown excellent acceptability with keeping high available total count numbers for the starter bacteria , also the result shown that the soy bean milk could excellent substation for the cow milk due to the increasing of the probiotic bacteria number which is the most important issue for probiotic products in addition of its cheap price.