IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 3, Issue 3, March 2012, Page 185-192 PDF (248.77 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75347 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Manal A. Naeim 
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| Animal Production Research Institute, Agricultural Research Center | ||||
| Abstract | ||||
| UF-soft cheese (low-salt) was made from cow's skim retentate and vegetable oils with using metabolites from Bifidobacterium bifidium (Bb-11) yoghurt starter, and Lactobacillus acidophilus (La-5) (Treatments A, B and C in order). Impact of the prepared metabolites on total bacterial count (TBC) and counts of yeasts and moulds (YMC) as well as composition and quality of cheese was followed during 30 days of cold storage. Insignificant differences were recorded in TBC between the control and treated cheese in spite of the control cheese had always relatively higher TBC. All the metabolites used were more effective against yeasts and moulds since the control cheese had higher YMC than the treated cheeses which showed insignificant differences between samples of 0.0 and 30 days old. The results showed also that, addition of the metabolites significantly increased the acidity and decreased the pH. TS and fat were not significantly affected by the applied treatments. On the other hand, addition of the metabolites didn't affect formol number, SN/TN and TVFA of cheese compared with the control. The attained results suggest that metabolites of lactic acid bacteria (LAB) especially that from treatment (C) could be used to achieve better shelf life and improved quality of UF-soft cheese. | ||||
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