Influence of probiotic cultures bacteria and reduced sodium content on the properties of low-fat Gouda cheese [electronic resource].

Includes reference.

Gouda cheese was made from low fat cow's milk (1.5% fat) , three treatments were carried out; the first treatment was control manufactured by using lactic cultur starter, the second treatment was made by using lactic cultur starter+Bifidobacterium bifidum at ratio of 1:1; the third treatment made by using Bif. bifidum.Each treatment was diveded into two parts; the first part was brined in sodium chlorid (saturated solution) for 24 h. under refrigeration and the second part was put in the brine solution of sodium chlorid plus potassium chlorid (1: 1 as saturated solution) for 24 h.in refrigerator.

Summary in Arabic.

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