The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2022-10-06 DOI:10.15567/mljekarstvo.2022.0405

Z. Albay

引用次数: 2

Abstract

In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved the volatile aroma components, microbiological qualities, and sensory properties. The addition of inulin enhanced the growth and viability of probiotic bacteria. The total quantities of alcohol, aldehyde, carboxylic acid, hydrocarbon, and terpene increased as inulin increased due to maturation. During storage, inulin had a beneficial effect on numerous sensory qualities such as the appearance, texture, taste, and odour of the samples. The addition of 1% inulin had a more favourable effect on probiotic viability.

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添加菊粉对低脂益生菌Tulum干酪中益生菌活力及挥发性成分的影响

本研究考察了益生菌和菊粉对低脂杜伦奶酪成熟过程中微生物质量、挥发性香气成分和感官特性的影响。在低脂杜伦奶酪中添加菊粉可以改善挥发性香气成分、微生物质量和感官特性。菊粉的添加增强了益生菌的生长和活力。醇、醛、羧酸、碳氢化合物和萜烯的总量随着菊粉的成熟而增加。在储存过程中，菊粉对样品的外观、质地、味道和气味等许多感官品质都有有益的影响。添加1%菊粉对益生菌活力有更有利的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.