Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture | ||||
| Alexandria Journal of Agricultural Sciences | ||||
| Contributors, Volume 68, Issue 1, March 2023, Page 74-79 PDF (880.21 K) | ||||
| DOI: 10.21608/alexja.2023.300096 | ||||
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| Authors | ||||
| Noha Atef Mohamed Gaber* ; Mohamed Gamal EL-Zieny; Ehab Eass Kheadr | ||||
| Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt | ||||
| Abstract | ||||
| Lactic acid bacteria (LAB) are used to manufacture many food products, mainly in the manufacture of fermented dairy and cheese. Their applications in these products are aimed at producing lactic acid and flavor compounds and improving the texture of the final product. In addition, the importance of LAB in the fermented food industry is increased when they are able to produce inhibitory compounds against pathogenic and spoilage species in food. This kind of biological competition is being exploited to develop protective microbial cultures, which have many applications in food preservation. This approach is known as biological food preservation. On the other hand, Domiati cheese is considered one of the most important dairy products in Egypt. It is made from buffalo, cow milk, or both. It is usually made from salted (5-12%) raw milk. Thus, some bacterial species, especially salt-tolerant such as Staphylococcus aureus, can be found in the final cheese. | ||||
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