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Development and Critical Quality Characterization of Functional UF ‐ F eta Cheese by Incorporating Probiotic Bacteria
Author(s) -
Akbarian Moghari Ali,
Razavi Seyed Hadi,
Ehsani Mohammad Reza,
Mousavi Mohammad
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12266
Subject(s) - probiotic , food science , lactobacillus acidophilus , syneresis , flavor , chemistry , microorganism , bacteria , biology , genetics
The addition effect of probiotic bacteria ( L actobacillus acidophilus la‐5 and B ifidobacterium lactis BB ‐12) as single and mixed cultures on the physicochemical, proteolysis and sensory characteristics of Iranian UF ‐ F eta cheese ( IUFC ) during 60 days of storage at 8 C was investigated. Viability of these microorganisms was also determined. The results indicated that the probiotics population remained above 10 6 cfu/g at the storage end. The viability was not significantly affected by co‐culturing. The addition of probiotic adjuncts did not exert significant effect on the proteolysis (water‐soluble nitrogen and trichloroacetic acid‐soluble nitrogen indices), syneresis, pH and other physicochemical properties. The presence of B . lactis BB ‐12 in the cheese caused a significant increase ( P < 0.05) in flavor and overall acceptability. However, the cheese containing both probiotic strains were preferred over the other manufactured cheese. IUFC is a suitable carrier of L . acidophilus la‐5 and B . lactis BB12 with an increased flavor and overall acceptability. Practical Applications Along with the growing consumer awareness about the health benefits of probiotics, there is a greater interest in developing new probiotic foods other than yoghurt and fermented milk. In response to this demand, the results of the present study confirm that UF ‐ F eta cheese can be a good carrier of the probiotic bacteria L . acidophilus la‐5 and B . lactis BB ‐12. In addition, these findings can be useful for the incorporation of probiotics in other types of cheese with general specifications ( pH , dry matter, salt content and etc) similar to those of the UF ‐ F eta cheese.