GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE | ||
| Journal of Food and Dairy Sciences | ||
| Article 8, Volume 30, Issue 11, November 2005, Pages 6939-6950 PDF (3.65 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2005.238054 | ||
| Authors | ||
| M. A. Zommara1; Azza M. Elbaz2 | ||
| 1Department of Dairy Science, Faculty of Agriculture, Tanta University, Kafr EI-Sheikh 33516 Egypt, | ||
| 2Animal Production Research Institute, Agriculture Research Center, Egypt | ||
| Abstract | ||
| This study was carried out to explore the growth manner and viability of L. acidophilus, B. longum and L. casei used lactic acid culture for the manufacture of unsalted Kareish cheese during 15 days of cold storage at 7°C±1. There were no significant variation in all cheese treatments in there content of fat (4.8-4.9%), total solid (23-25%) and cheese yield (about 24%). Similar curd tension was found in all cheese curd which indicated a complete coagulation resulting in a firm curd. There were no differences in fresh cheese acidity (1.5-1.6%) however, Acidophilus-cheese resulted in a slightly higher acidity (1.9%) at the end of storage period. The curd synersis rate was significantly different among all treatment during 6 hours of drainage in the descending order acidophilus, casei, Control and longum. The cheese TVF A gradually increased in all cheese treatments throughout the storage period, however the acidophilus and longum-cheese had the highest and the lowest TVFA content at the end of storage period. The microbiological analysis showed comparable total, streptococci and lactobacilli bacterial counts among all cheese treatments during storage period. The viability of L. acidop < /em>hilus and L. casei was higher (109 CFU/g cheese) than B. longum (106 cfu/g cheese) after 15 days of storaqe. No yeasts or moulds were detected in the fresh cheese or after 5 days of storage. They appeared after 10 days of storc:ge (1.2-2.8 X103 cfu/g) and significantly increased by 2 log cycles (1.1-1.3X105 cfu/g) at the end of storage period with no significant differences among all cheese treatments. The sensory evaluation of cheese demonstrated acceptable sensory properties for fresh cheese (0.93-0.96). or after 15 days of storage (0.91-0.95). The Longum-cheese gained the highest organoleptic score in spite of appearance of a slight acetic acid flavour, whereas the acidophilus-cheese gained the lowest score accompanied with a moderate sour taste. | ||
| Keywords | ||
| Kareish cheese; Probiotics; L. acidophilus; L. casei; B. longum | ||
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