不同菌种制备白软奶酪的理化、微生物学及感官特性

E. Ebied, Amal Mattar, Alshymaa Karam- Allah
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摘要

益生菌产品是重要的功能食品,约占世界功能食品市场的65%。各种食物中都含有益生菌,包括奶酪等乳制品。白软奶酪是健康的,对人体营养有益,特别是如果是用益生菌制成的,对健康有很多好处。本研究旨在生产全脂白软奶酪,并对其化学、物理、抗氧化、微生物和感官特性进行研究。用凝乳酶(C)、酸奶发酵剂(T1)、混合益生菌培养物(短双歧杆菌和植物乳杆菌)(T2)、短双歧杆菌培养物(T3)和植物乳杆菌培养物(T4)在冰箱温度下保存21天,制备不同处理的软奶酪。软奶酪化学成分分析表明,T2处理总固形物、蛋白质和脂肪的平均值最高,与其他处理差异显著。T2组平均乳糖含量最低。与其他处理相比,在新鲜和储存期间,T1的pH值最低。对照样品的pH值在各贮藏期均最高。DPPH在T2时最高。酸值、过氧化值和TBA的平均值以对照样品最高,平均值以T2样品最低。在贮藏期结束时,平均值最高。细菌总数,嗜冷细菌,嗜热链球菌,德布鲁氏杆菌。不同干酪处理的保加利亚杆菌、短双歧杆菌和植物乳杆菌数量在21 d内呈先上升后下降的趋势。感官评价结果表明,各处理的总体可接受度均值最高的是对照奶酪,其次是T1、T4、T2和T3处理。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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