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Growth and viability of certain probiotic strains in the presence of lactic acid culture in unsalted Kareish cheese [electronic resource].

By:

Zommara, M.A

Contributor(s):

Elbaz, Azza M

Language: English Summary language: Arabic Description: p.6939-6950Other title:

نمو وحيوية بعض أنواع من بكتريا البروبيوتك عند استخدامها مع مزرعة من بكتريا حمض اللاكتيك فى جبن القريش غير المملح.‪ [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2005 v. 30 (11) [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Agricultural Sciences 2005.v.30(11)Summary: This study was carried out to explore the growth manner and viability of L. acldophilus, B. longum and L. easel 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 TYFA gradually increased in all cheese treatments throughout the storage period, however the acidophilus and longum-cheese had the highest and the lowest TYFA 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. acldophilus and L. easel was higher (10⁹ CFU/g cheese) than B. longum (10⁶ cfu/g cheese) after 15 days of storage. No yeasts or moulds were detected in the fresh cheese or after 5 days of storage. They appeared after 10 days of storage (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.

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This study was carried out to explore the growth manner and viability of L. acldophilus, B. longum and L. easel 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 TYFA gradually increased in all cheese treatments throughout the storage period, however the acidophilus and longum-cheese had the highest and the lowest TYFA 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. acldophilus and L. easel was higher (10⁹ CFU/g cheese) than B. longum (10⁶ cfu/g cheese) after 15 days of storage. No yeasts or moulds were detected in the fresh cheese or after 5 days of storage. They appeared after 10 days of storage (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.

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