{"title":"不同菌种制备白软奶酪的理化、微生物学及感官特性","authors":"E. Ebied, Amal Mattar, Alshymaa Karam- Allah","doi":"10.21608/ejds.2023.216323.1013","DOIUrl":null,"url":null,"abstract":"Probiotic products are important functional foods as they represent about 65% of the world's functional food market. Probiotic bacteria have been incorporated into various foods, including dairy products like cheese. White soft cheese is healthy and beneficial for human nutrition, especially if made with probiotics, which have many health benefits. This study aimed to manufacture full-fat white soft cheese and recognize its chemical, physical, antioxidant, microbial, and sensory properties. Soft cheese prepared with different treatments, prepared with rennet (C), yoghurt starter (T1), mixed probiotic bacteria culture (Bifidobacteria breve and Lactobacillus plantarum) (T2), Bifidobacteria breve culture (T3) and Lactobacillus plantarum culture (T4) during storage period for 21 days at refrigerator temperature. The chemical composition of soft cheese treatments indicated that the highest mean values of total solids, protein, and fat were for T2 treatment, with significant differences between other treatments. The lowest mean of lactose was for T2 treatment. The lowest pH value was detected in the T1 compared to other cheese treatments for fresh and during the storage period. The highest pH value was detected in the control sample in all periods of storage time. The highest value of DPPH was for T2. The highest mean values of acid value, peroxide number, and TBA were for the control sample, and the lowest mean value was for the T2. The highest mean value was at the end of the storage period. Total bacterial counts, psychrophilic bacteria, Str. thermophilus, Lb. delbrueckii ssp. bulgaricus, Bifidobacteria breve, and Lactobacillus plantarum of different cheese treatments increased during the storage period of 21 days, then decreased during 21 days. Sensory evaluation indicated that the highest mean value of the overall acceptability for treatments was for the control cheese, followed by T1, T4, T2, and T3, respectively.","PeriodicalId":253867,"journal":{"name":"Egyptian Journal of Dairy Science","volume":"32 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains\",\"authors\":\"E. Ebied, Amal Mattar, Alshymaa Karam- Allah\",\"doi\":\"10.21608/ejds.2023.216323.1013\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Probiotic products are important functional foods as they represent about 65% of the world's functional food market. Probiotic bacteria have been incorporated into various foods, including dairy products like cheese. White soft cheese is healthy and beneficial for human nutrition, especially if made with probiotics, which have many health benefits. This study aimed to manufacture full-fat white soft cheese and recognize its chemical, physical, antioxidant, microbial, and sensory properties. Soft cheese prepared with different treatments, prepared with rennet (C), yoghurt starter (T1), mixed probiotic bacteria culture (Bifidobacteria breve and Lactobacillus plantarum) (T2), Bifidobacteria breve culture (T3) and Lactobacillus plantarum culture (T4) during storage period for 21 days at refrigerator temperature. The chemical composition of soft cheese treatments indicated that the highest mean values of total solids, protein, and fat were for T2 treatment, with significant differences between other treatments. The lowest mean of lactose was for T2 treatment. The lowest pH value was detected in the T1 compared to other cheese treatments for fresh and during the storage period. The highest pH value was detected in the control sample in all periods of storage time. The highest value of DPPH was for T2. The highest mean values of acid value, peroxide number, and TBA were for the control sample, and the lowest mean value was for the T2. The highest mean value was at the end of the storage period. Total bacterial counts, psychrophilic bacteria, Str. thermophilus, Lb. delbrueckii ssp. bulgaricus, Bifidobacteria breve, and Lactobacillus plantarum of different cheese treatments increased during the storage period of 21 days, then decreased during 21 days. Sensory evaluation indicated that the highest mean value of the overall acceptability for treatments was for the control cheese, followed by T1, T4, T2, and T3, respectively.\",\"PeriodicalId\":253867,\"journal\":{\"name\":\"Egyptian Journal of Dairy Science\",\"volume\":\"32 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Egyptian Journal of Dairy Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/ejds.2023.216323.1013\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Egyptian Journal of Dairy Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ejds.2023.216323.1013","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains
Probiotic products are important functional foods as they represent about 65% of the world's functional food market. Probiotic bacteria have been incorporated into various foods, including dairy products like cheese. White soft cheese is healthy and beneficial for human nutrition, especially if made with probiotics, which have many health benefits. This study aimed to manufacture full-fat white soft cheese and recognize its chemical, physical, antioxidant, microbial, and sensory properties. Soft cheese prepared with different treatments, prepared with rennet (C), yoghurt starter (T1), mixed probiotic bacteria culture (Bifidobacteria breve and Lactobacillus plantarum) (T2), Bifidobacteria breve culture (T3) and Lactobacillus plantarum culture (T4) during storage period for 21 days at refrigerator temperature. The chemical composition of soft cheese treatments indicated that the highest mean values of total solids, protein, and fat were for T2 treatment, with significant differences between other treatments. The lowest mean of lactose was for T2 treatment. The lowest pH value was detected in the T1 compared to other cheese treatments for fresh and during the storage period. The highest pH value was detected in the control sample in all periods of storage time. The highest value of DPPH was for T2. The highest mean values of acid value, peroxide number, and TBA were for the control sample, and the lowest mean value was for the T2. The highest mean value was at the end of the storage period. Total bacterial counts, psychrophilic bacteria, Str. thermophilus, Lb. delbrueckii ssp. bulgaricus, Bifidobacteria breve, and Lactobacillus plantarum of different cheese treatments increased during the storage period of 21 days, then decreased during 21 days. Sensory evaluation indicated that the highest mean value of the overall acceptability for treatments was for the control cheese, followed by T1, T4, T2, and T3, respectively.