Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains

Document Type : Original Article

Authors

1 Food Science and Technology Dep. Faculty of Home Economic, Al-Azhar University, Tanta, Egypt.

2 Food Science and Technology Dep. Faculty of Home Economic, Al-Azhar University, Tanta, Egypt

Abstract

In fact, probiotic products are important functional foods as they represent about 65% of the world's functional food market. Probiotic bacteria have been incorporated into various foods, including dairy products like cheese. White soft cheese is healthy and beneficial for human nutrition, especially if made with probiotics, which have many health benefits. The objectives of this study were to manufacture full-fat white soft cheese and to recognize the chemical, physical, antioxidant, microbial and sensory properties of soft cheese prepared with different treatments include rennet (C), yoghurt starter (T1), mixed probiotic bacteria culture (Bifidobacteria breve and Lactobacillus plantarum) (T2), Bifidobacteria breve culture (T3) and Lactobacillus plantarum culture (T4) during storage periods for 21 days at refrigerator temperature. The chemical composition of soft cheese treatments indicated that the highest mean values of TS, protein and fat were for T2 treatment, with significant differences between other treatments. The lowest mean of lactose was for T2 treatment. TS, protein, fat, ash, lactose and salt increased significantly during the storage period (21 days). The lowest pH value was detected in the T1 (Str. thermophilus + Lb. delbrueckii ssp. bulgaricus (1:1) sample, compared to other cheese treatments for fresh and during storage (21 days). The highest pH value was detected in the control sample in all periods of storage time. The control samples (C) had lower acidity, while the acidity of the T2 treatment was the highest value of acidity.

Keywords

Egyptian Journal of Dairy Science

Articles in Press, Accepted Manuscript
Available Online from 20 June 2023

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