Probiotic white cheese with Lactobacillus acidophilus

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dc.contributor.authorKasimoglu, A
dc.contributor.authorGoncuoglu, M
dc.contributor.authorAkgun, S
dc.date.accessioned2020-06-25T17:35:46Z
dc.date.available2020-06-25T17:35:46Z
dc.date.issued2004
dc.departmentKırıkkale Üniversitesi
dc.descriptionGoncuoglu, Muammer/0000-0001-7245-1941
dc.description.abstractThe 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.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1016/j.idairyj.2004.04.006
dc.identifier.endpage1073en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-4544352181
dc.identifier.scopusqualityQ1
dc.identifier.startpage1067en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2004.04.006
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3205
dc.identifier.volume14en_US
dc.identifier.wosWOS:000224317100006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectwhite cheeseen_US
dc.titleProbiotic white cheese with Lactobacillus acidophilusen_US
dc.typeArticle

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