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175628

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

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Last updated: 26 Dec 2024

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Abstract

Six treatments of Domiati cheese were made to study the effect of adding sweet pepper extract and bifidobacteria on cheese quality. All cheese treatments are pickled and stored in refrigerator for 12 weeks, incorporating of sweet pepper extract improved the acceptability of Domiati cheese and increased the scores of organoleptic properties of the resultant cheese treatments. Incorporating of sweet pepper extract decreased the titratable acidity, while incorporating of bifidobacteria increased the acidity of cheese. Neither the incorporation of sweet pepper extract nor the incorporation of bifidobacteria affected significantly the ash and total protein content. Titratable acidity, total volatile fatty acid, soluble nitrogen and total scores of organoleptic properties increased throughout pickling period, while total protein content and moisture content decreased. Total bacterial counts, counts of bifidobacteria and counts of yeasts and moulds increased during the first 4 weeks of pickling period, then decreased up to the end of pickling period. The counts of bifidobacteria in all cheese treatments even after pickling for 12 weeks were higher than the numbers should be present to achieve the health benefits of bifidobacteria.

DOI

10.21608/mjfds.2018.175628

Keywords

Domiati cheese, sweet pepper extract, Bifidobacteria, probiotic cheese

Authors

First Name

K. M. K.

Last Name

Kebary

MiddleName

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Affiliation

Prof. of Dairy Sci. and Tech., Fac. of Agric., Menoufia Univ.

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City

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Orcid

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First Name

K. M. K.

Last Name

Kamaly

MiddleName

-

Affiliation

Prof. of Dairy Sci. and Tech., Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

R. M.

Last Name

Badawi

MiddleName

-

Affiliation

Prof. of Dairy Sci. and Tech., Fac. of Agric., Menoufia Univ.

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City

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Orcid

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Volume

3

Article Issue

3

Related Issue

25461

Issue Date

2018-06-01

Receive Date

2021-06-06

Publish Date

2018-06-01

Page Start

75

Page End

76

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 3_Pages 75-76.pdf

PDF . 404.2kB

Link

https://mjfds.journals.ekb.eg/article_175628.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=175628

Order

4

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

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Article

Created At

23 Jan 2023