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...
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| Format: | Article |
| Language: | English |
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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 |
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| author | Miočinović Jelena Radulović Zorica Paunović Dušanka Miloradović Zorana Trpković G. Radovanović Mira Puđa P. |
| author_facet | Miočinović Jelena Radulović Zorica Paunović Dušanka Miloradović Zorana Trpković G. Radovanović Mira Puđa P. |
| author_sort | Miočinović Jelena |
| collection | DOAJ |
| description | 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] |
| first_indexed | 2024-12-20T13:09:41Z |
| format | Article |
| id | doaj.art-340ec1e3f5834e60828050c8316b6c7a |
| institution | Directory Open Access Journal |
| issn | 0354-4664 1821-4339 |
| language | English |
| last_indexed | 2024-12-20T13:09:41Z |
| publishDate | 2014-01-01 |
| publisher | University of Belgrade, University of Novi Sad |
| record_format | Article |
| series | Archives of Biological Sciences |
| spelling | doaj.art-340ec1e3f5834e60828050c8316b6c7a2022-12-21T19:39:41ZengUniversity of Belgrade, University of Novi SadArchives of Biological Sciences0354-46641821-43392014-01-01661657310.2298/ABS1401065M0354-46641401065MProperties of low-fat ultra-filtered cheeses produced with probiotic bacteriaMiočinović Jelena0Radulović Zorica1Paunović Dušanka2Miloradović Zorana3Trpković G.4Radovanović Mira5Puđa P.6Faculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeProbiotics 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]http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401065M.pdfLow-fat UF cheesesprobiotic bacteriaviabilityproteolysissensory properties |
| spellingShingle | Miočinović Jelena Radulović Zorica Paunović Dušanka Miloradović Zorana Trpković G. Radovanović Mira Puđa P. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria Archives of Biological Sciences Low-fat UF cheeses probiotic bacteria viability proteolysis sensory properties |
| title | Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria |
| title_full | Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria |
| title_fullStr | Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria |
| title_full_unstemmed | Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria |
| title_short | Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria |
| title_sort | properties of low fat ultra filtered cheeses produced with probiotic bacteria |
| topic | Low-fat UF cheeses probiotic bacteria viability proteolysis sensory properties |
| url | http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401065M.pdf |
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