Probiotic white cheese with Lactobacillus acidophilus
Yükleniyor...
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and probiotic cheese (made with Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4degreesC for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack, L. acidophilus survived to numbers > 10(7) cfu g(-1), Which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuumpacked probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently, L. acidophihis could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format. (C) 2004 Elsevier Ltd. All rights reserved.
Açıklama
Goncuoglu, Muammer/0000-0001-7245-1941
Anahtar Kelimeler
Lactobacillus acidophilus, white cheese
Kaynak
International Dairy Journal
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
14
Sayı
12
Künye
closedAccess
