نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 کارشناس ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ورامین- پیشوا، گروه علوم و صنایع غذایی، ورامین، عضو باشگاه پژوهشگران جوان ، دانشگاه آزاد اسلامی ، واحد تبریز، ایران
2 دانشگاه تبریز
3 عضو هیئت علمی و مدیر گروه صنایع غذایی دانشگاه آزاد واحد ورامین
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسنده [English]
In this study production of Iranian UF white cheese with probiotic strains of Lactobacillus acidophilus and Bifidobacterium lactis was investigated. Cheese samples were ripened at 6°C for 60 days. The viability of probiotic strains and chemical compositions such as dry matter, pH, salt, protein and fat were assayed during ripening days. Cheese samples also were analyzed in terms of textural properties using texture profile analyzer (TPA) and sensory evaluation during this period. The counting results showed that the Lactobacillus acidophilus present in the sample namely, LP, was 8.023 log cfu/gr at the first day of production. It reached 6.11 log cfu/gr after 45 days, whereas counting of Bifidobacterium lactis in the BP sample was 8.01 log cfu/gr at the first day of production and reached 6.08 log cfu/gr after 45 days. The cell number of live probiotics by the end of 45th day was higher compared to the value considered as necessary for probiotic beneficial effect. pH of all cheese samples decreased. While the criteria of salt, acidity and protein content increased and the fat content and dry matter of all cheeses did not change significantly during the storage time. The sensory evaluation showed that the samples containing Lactobacillus acidophilus acquired the high extent of texture and flavor. Rheological evaluation showed hardness decrease at the end of ripening days.
کلیدواژه‌ها [English]
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