EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 2, Issue 6, June 2011, Page 271-281 PDF (302 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81952 | ||||
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| Authors | ||||
| Hanan S. Shalaby; Kh. M. El-Zahar; Madeha A. El-Shiwy; S. E. El-Nemr | ||||
| Food Science Dept., Fac. Agric., Zagazig Univ., Egypt. | ||||
| Abstract | ||||
| The aim of this work was manufacture of probiotic Ras cheese and study the chemical, microbiological, sensory characteristics and cholesterol level compared with control Ras cheese. The results showed that the moisture content significantly decreased in all Ras cheese samples. Fat and salt contents of Ras cheese were non-significantly increased, while the titrtable acidity and total nitrogen were significantly increased with progress of the ripening period. The higher level of total nitrogen was found in Ras cheese made with of Bif. Bifidum, then in cheese contained Bif. Lactis. Also, the ripening indices showed higher level (S.N./T.N. ratio, N.P.N./T.N. ratio) in probiotic Ras cheese with progress of the ripening period. T.V.F.A. content in probiotic Ras cheese containing Bif. Bifidum or Bif. Lactis had the highest significant effect as compared with control cheese. The results showed that the highest level of cholesterol concentration in control Ras cheese, while the lowest level in probiotic Ras cheese made by using Bif. Bifidum. The probiotic strains found viable during the ripening period and the increasing in total bacterial counts and the decreasing of Moulds and Yeasts counts. Lactic acid bacteria decreased with progress the ripening period in all samples. Ras cheese produced with Bif. Bifidum, The higher scores of sensory evaluation while the sample of Bif. lactis had the lowest scores as compared with the control cheese. Results obtained showed that the potential advantages of using the probiotic strains to produce safe and healthy cheese. | ||||
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