Abd-Elmonem, M., Tammam, A., El-Desoki, W., Zohri, A., Moneeb, A. (2022). Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures. test, 53(1), 12-30. doi: 10.21608/ajas.2022.115878.1084
Mohamed A. Abd-Elmonem; Adel A. Tammam; Wahid I. El-Desoki; Abdel-Naser A. Zohri; Asmaa H. M. Moneeb. "Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures". test, 53, 1, 2022, 12-30. doi: 10.21608/ajas.2022.115878.1084
Abd-Elmonem, M., Tammam, A., El-Desoki, W., Zohri, A., Moneeb, A. (2022). 'Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures', test, 53(1), pp. 12-30. doi: 10.21608/ajas.2022.115878.1084
Abd-Elmonem, M., Tammam, A., El-Desoki, W., Zohri, A., Moneeb, A. Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures. test, 2022; 53(1): 12-30. doi: 10.21608/ajas.2022.115878.1084

Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures

Assiut Journal of Agricultural Sciences
Article 2, Volume 53, Issue 1, March 2022, Pages 12-30    PDF (1.96 M)
Document Type: Original Article
DOI: 10.21608/ajas.2022.115878.1084
Authors
Mohamed A. Abd-Elmonem1; Adel A. Tammam2; Wahid I. El-Desoki1; Abdel-Naser A. Zohri3; Asmaa H. M. Moneeb* 2
1Department of Dairy Science, Faculty of Agriculture, Assiut Al-Azhar University, Egypt
2Department of Dairy Science, Faculty of Agriculture, Assiut University, Egypt
3Botany and Microbiology Department, Faculty of Science, Assiut University, Egypt.
Abstract
The objective of the present study was to improve the quality of the Egyptian hard cheese (Ras type) by adding some Lactobacillus spp. as probiotic adjunct cultures. Strains of Lb. acidophilus, Lb. helveticus and Lb. casei were used and the chemical, microbiological and sensory characteristics of the cheese during 90 days of ripening were evaluated. The obtained data indicated that pH values and moisture content were decreased, while the total nitrogen (TN), fat, fat/dry matter, titratable acidity and salt contents were increased significantly during the ripening period in all treatments. For the ripening indices, significantly higher content of soluble nitrogen (SN), SN/TN, soluble tyrosine, soluble tryptophan and total volatile fatty acids were found in the experimental cheese compared to the Control cheese. Higher Lactobacilli count were observed in the adjunct treated cheeses, which reflects the positive retention of Lactobacilli in the experimental cheeses. Also, the use of probiotic adjunct cultures reduced the growth of fungi and prevented the coliform bacteria on Ras cheese. There was higher acceptability for the experimental cheeses than for the Control. Ras cheese was considered a good carrier for Lactobacillus probiotic strains since they were found to survive during cheese manufacture, ripening and storage.
Keywords
Ras cheese; Adjunct cultures; Probiotic bacteria; Cheese quality; Sensory evaluation
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