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Influence of some probiotic bacteria on the improvement of taizzy soft cheese quality [electronic resource].

By:

El-Alfy, Mohamed B

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Language: English Summary language: Arabic Description: 229-243 pOther title:

تأثير بعض من البكتريا الداعمة للحيوية علي تحسين جودة الجبن التعزي الطري [Added title page title]

Uniform titles:

Egyptian journal of food science, 2020 v.48 [electronic resource].

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Online resources:

Full Text Article.

In: Egyptian Journal of Food Science, 2020 v.48Summary: This study aimed to improve the quality properties and sanitary production conditions of Taizzy soft cheese by using some of new isolate of Lactobacillus rhamnosus Iso7 and L. plantarum ATCC14917. Incorporate the selected probiotic organisms into Taizzy soft cheeses and the performance of these organisms in terms of their survival during cheese-making and ripening, as well as the influence of probiotic organisms on product quality as assessed by the composition of the cheeses. The proteolytic pattern, amino acid profile and the sensory evaluation of the cheese were investigated. The results showed that Taizzy soft cheeses made with probiotic bacteria could be an efficient vehicle for different probiotic bacteria until they reach the consumer. Sensory evaluation indicated that probiotic Taizzy soft cheeses made with Lactobacillus rhamnosus Iso7 strain achieved significant high scores of body & textures when fresh and during storage periods. Taizzy cheese with different probiotic strains had improved appearance, colour and overall acceptability. Keywords: Taizzy cheese, Probiotic, Cheese slurry, Ripening, Proteolysis.

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Previous	ART EJFS V48 No1 7 Identification of milk types using front face and synchronous scanning fluorescence spectroscopy \| [electronic resource].	ART EJFS V48 No1 8 Effect of thermal and chemical pre-treatments on shelf life and quality of egyptian pomegranate arils \| [electronic resource].	ART EJFS V48 No1 9 Improving the texture properties of camels’ milk rayeb \| [electronic resource].	ART EJFS V48 No2 1 Influence of some probiotic bacteria on the improvement of taizzy soft cheese quality \| [electronic resource].	ART EJFS V48 No2 2 Impact of mango peel extract on the physicochemical properties, microbiological stability and sensory characteristics of beef burgers during cold storage \| [electronic resource].	ART EJFS V48 No2 3 Control of biogenic amines in peanut butter by incorporation of some probiotic bacteria (Useful impact of adding B. infantis and L. plantarum to peanut butter) \| [electronic resource].	ART EJFS V48 No2 4 Therapeutic effects of gymnema (gymnema sylvestre) and sea grape (Coccoloba uvifera L.) on carbontetrachloride induced hepatotoxicity in rats \| [electronic resource].	Next

Includes references.

This study aimed to improve the quality properties and sanitary production conditions of Taizzy soft cheese by using some of new isolate of Lactobacillus rhamnosus Iso7 and L. plantarum ATCC14917. Incorporate the selected probiotic organisms into Taizzy soft cheeses and the performance of these organisms in terms of their survival during cheese-making and ripening, as well as the influence of probiotic organisms on product quality as assessed by the composition of the cheeses. The proteolytic pattern, amino acid profile and the sensory evaluation of the cheese were investigated. The results showed that Taizzy soft cheeses made with probiotic bacteria could be an efficient vehicle for different probiotic bacteria until they reach the consumer. Sensory evaluation indicated that probiotic Taizzy soft cheeses made with Lactobacillus rhamnosus Iso7 strain achieved significant high scores of body & textures when fresh and during storage periods. Taizzy cheese with different probiotic strains had improved appearance, colour and overall acceptability.
Keywords: Taizzy cheese, Probiotic, Cheese slurry, Ripening, Proteolysis.

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