Probiotic soft sheeps cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics

Cuffia F., . and Bergamini C., . and Candioti M., . Probiotic soft sheeps cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics. pp. 399-407. ISSN 2231-7546

In the present work the survival of two commercial strains of probiotic bacteria: Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 and their influence on the composition proteolysis and sensory characteristics of soft sheep cheese were studied. Three different types of cheeses were made: control cheese (QT) without addition of probiotic bacteria and two experimental cheeses with addition of BB-12 (QBb) and LA-5 (QLA). Gross composition pH counts of starter and probiotic bacteria and proteolysis were evaluated during ripening at 4 15 and 30 days and a descriptive sensory analysis was conducted at the end of ripening (30 d). The initial pH in all cheeses was 5.150.02 and was slightly increased at 30 days at a value of 5.31 0.02; pH values were similar in all cheeses. Gross composition was similar between control and probiotic cheeses; mean values of moisture and content of fat and protein (expressed in dry matter) were 47.610.8 (w/w) 53.381.52 (w/w) and 42.871.15 (w/w) respectively. The counts of BB-12 and LA-5 in the curd were 108 CFU/g and were maintained at this level in the cheeses during all ripening time. The addition of BB-12 and LA-5 produced an increase in the levels of secondary proteolysis being the effect more marked for LA-5. The descriptive sensory analysis of cheeses showed that the addition of LA-5 and BB-12 did not produce defects in flavor and taste but rather significantly improved (p0.05) the elasticity appearance of mass and mouthfeel of cheeses. Soft sheep cheese demonstrated to be a suitable carrier for these probiotic cultures and the characteristics of these cheeses were slightly improved by the addition of probiotic bacteria.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(53).p...

Abstract

In the present work the survival of two commercial strains of probiotic bacteria: Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 and their influence on the composition proteolysis and sensory characteristics of soft sheep cheese were studied. Three different types of cheeses were made: control cheese (QT) without addition of probiotic bacteria and two experimental cheeses with addition of BB-12 (QBb) and LA-5 (QLA). Gross composition pH counts of starter and probiotic bacteria and proteolysis were evaluated during ripening at 4 15 and 30 days and a descriptive sensory analysis was conducted at the end of ripening (30 d). The initial pH in all cheeses was 5.150.02 and was slightly increased at 30 days at a value of 5.31 0.02; pH values were similar in all cheeses. Gross composition was similar between control and probiotic cheeses; mean values of moisture and content of fat and protein (expressed in dry matter) were 47.610.8 (w/w) 53.381.52 (w/w) and 42.871.15 (w/w) respectively. The counts of BB-12 and LA-5 in the curd were 108 CFU/g and were maintained at this level in the cheeses during all ripening time. The addition of BB-12 and LA-5 produced an increase in the levels of secondary proteolysis being the effect more marked for LA-5. The descriptive sensory analysis of cheeses showed that the addition of LA-5 and BB-12 did not produce defects in flavor and taste but rather significantly improved (p0.05) the elasticity appearance of mass and mouthfeel of cheeses. Soft sheep cheese demonstrated to be a suitable carrier for these probiotic cultures and the characteristics of these cheeses were slightly improved by the addition of probiotic bacteria.

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Item Type:	Article
AGROVOC Term:	Bacteria
AGROVOC Term:	Probiotics
AGROVOC Term:	Bifidobacterium
AGROVOC Term:	Lactobacillus acidophilus
AGROVOC Term:	Sheep cheese
AGROVOC Term:	Food composition
AGROVOC Term:	Proteolysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Ripening
AGROVOC Term:	Proteolysis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24031

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