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Viability of Probiotic Bacteria in Karish Cheese During Storage Period by Freezing or Immersing in Vegetable Oils [electronic resource].

By:

El-Nemr, Tarek M

Language: English Summary language: Arabic Description: P. 57-66Other title:

حيوية البكتريا الداعمة حيويا فى الجبن القريش خلال فترة تخزينها باستخدام التجميد والنقع فى مخلوط زيتى فترة طويلة [Added title page title]

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Alexandria journal of agricultural research, 2005 v. 50 (3) [electronic resource].

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In: Alexandria Journal of Agricultural Research 2005.v.50(3)Summary: Viability of probiotic bacteria in Karish Cheese was assessed during storage (6 months) by freezing (-15°C) and immersing in vegetable oils (sunflower and olive 1:1 v/v) at 20-25°C. The anaerobic conditions created by immersing in oil enhanced the viability of bifidobacteria comparing with freezing during storage period. On the other hand, increases of titrable acidity, acetaldehyde and nitrogen progressing were detected in the immersed Karish cheese rather than in frozen cheese. Both storage treatments were acceptable toward organoleptic properties.

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Viability of probiotic bacteria in Karish Cheese was assessed during storage (6 months) by freezing (-15°C) and immersing in vegetable oils (sunflower and olive 1:1 v/v) at 20-25°C. The anaerobic conditions created by immersing in oil enhanced the viability of bifidobacteria comparing with freezing during storage period. On the other hand, increases of titrable acidity, acetaldehyde and nitrogen progressing were detected in the immersed Karish cheese rather than in frozen cheese. Both storage treatments were acceptable toward organoleptic properties.

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