Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 7, Volume 51, Issue 2, July 2020, Page 91-104 PDF (353.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2020.116361 | ||||
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| Abstract | ||||
| The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese using yoghurt starters, Bifidobacteria and mixture of them in different proportions and study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteen parts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4ml rennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter and yoghurt starter group (Y), Bifidobacteria starter group (B) and the mixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage. The obtained data showed that group (Y) recorded higher acidity levels than group B. Using a mixture of yoghurt starter, and Bifidobacteria led to raise the acidity. Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese. | ||||
| Keywords | ||||
| Probiotics; cheese; white soft cheese; chemical characteristics | ||||
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