Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese


Citation

Mortazavian A. M., . and Shahab-Lavasani A., . and Hoseini S. E., . and Zarei H., . and Habibi A., . Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese. pp. 937-946. ISSN 22317546

Abstract

The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH titratable acidity proteolysis and lipolysis were evaluated during 60 days of refrigerated storage. Viable count optical analysis and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium either individually or in combination significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity proteolysis and lipolysis than the other treatments. Probiotics counts were higher than 10� CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.


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Abstract

The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH titratable acidity proteolysis and lipolysis were evaluated during 60 days of refrigerated storage. Viable count optical analysis and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium either individually or in combination significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity proteolysis and lipolysis than the other treatments. Probiotics counts were higher than 10� CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.

Additional Metadata

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Item Type: Article
AGROVOC Term: Bifidobacterium
AGROVOC Term: Enterococcus faecium
AGROVOC Term: Probiotics
AGROVOC Term: Cheese
AGROVOC Term: Refrigerated storage
AGROVOC Term: Ultrafiltration
AGROVOC Term: Lipolysis
AGROVOC Term: Proteolysis
AGROVOC Term: Acidity
AGROVOC Term: Functional foods
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10833

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