|
Evaluation of quality characteristics of white brine cheese containing Lactobacillus rhamnosus strain
|
Roham Jalalvand   , Alireza Shahab Lavasani * , Nazanin Zand , Bijan Khorshidpour |
| Department of Food Science and Technology, VaP.C., Islamic Azad University, Tehran, Iran |
|
|
Abstract: |
The aim of this study was to evaluate the protective effect of Lactobacillus rhamnosus on microbial contamination of white brine cheeses and compare it with samples subjected to heat treatment of pasteurization. Treatments included white brine cheese prepared from raw and pasteurized milk without Lactobacillus rhamnosus and also containing indigenous and commercial strains of Lactobacillus rhamnosus GG. Experiments included measurement of moisture, salt and protein percentages, evaluation of Lactobacillus rhamnosus viability, enumeration of mold and yeast, coliform and total count of microorganisms Log CFU/g as well as sensory evaluation of color and overall acceptance during the 1, 30 and 60 days of the storage. Moisture and salt percentages in all treatments increased with time and protein percentage, pH and viability of Lactobacillus rhamnosus decreased during 60-day period. No colonies were detected in the total count of microorganisms, molds, yeasts, and coliforms during 60 days of storage at 4 °C refrigerator temperature. No significant differences were observed in terms of color and overall acceptance of different treatments, p>0.05. Based on physicochemical and sensory tests, treatments T2 and T3 (White brine cheese prepared from pasteurized milk without Lactobacillus rhamnosus and containing 108 CFU/g of Lactobacillus rhamnosus GG strain from Sacco Company) were recognized as superior treatments, and in terms of the protective effect of Lactobacillus rhamnosus, treatments T5 and T6 (White brine cheese prepared from pasteurized milk with 108 CFU/g of Lactobacillus rhamnosus GG from Sacco Company and also the native strain of Lactobacillus rhamnosus GG), were the best among all treatments.
|
|
| Keywords: White brine cheese, Lactobacillus rhamnosus, Physicochemical properties, Microbial properties, Sensory properties |
|
|
|
|
Type of Study: Research |
Subject:
General
|
|
|
|
|
|
