Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade, University of Novi Sad
2014-01-01
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| Series: | Archives of Biological Sciences |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401065M.pdf |
| Summary: | Probiotics are live microorganisms that in certain numbers may confer a
health benefit on the host. Nowadays, there are many dairy products on the
market, especially fermented milks, with probiotics, and their popularity is
rising. The aim of this article was to investigate the viability of
commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i
Bifidobacterium lactis LAFTI®B94, DSM, Netherland) as well as their influence
on the changes of composition, pH, proteolysis, microbiological status and
sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of
ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to
the defined production procedure by mixing UF milk protein powder, skim milk
and cream, without (control cheese A) and with adjunct probiotic culture
(cheese B). The compositional parameters (milk fat, proteins and dry-matter
content), pH, proteolysis parameters (water soluble nitrogen, nitrogen
soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers
of starters and probiotic bacteria, were determined during ripening. In
addition, sensory evaluations of cheeses were performed throughout the
ripening time. A significant influence of probiotic strains on the
composition, pH and primary proteolysis of cheese during ripening was not
found. The counts of commercial probiotic bacteria were maintained at high
levels (>107 cfug-1) during the overall ripening period, as a prerequisite of
their therapeutic effects. The adjunct probiotic cultures enhanced the rate
of secondary proteolysis, which was shown by the significantly higher levels
of PTAN/TN of experimental compared to the control cheeses. The sensory
evaluation showed that the overall aroma of low-fat cheeses was remarkably
improved by the addition of the probiotic cultures used. Based on the results
it can be concluded that the low-fat UF cheeses differ in good dietetic and
functional properties as well as very acceptable sensory properties, and can
be used as carriers of probiotics. [Projekat Ministarstva nauke Republike
Srbije, br. III 046009 i br. 046010] |
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| ISSN: | 0354-4664 1821-4339 |