Quality of Probiotic UF Domiati Cheese made by Lactobacillus rhamnosus
Abstract: Five Ras cheese treatments were made by replacing normal cheese starter with Lactobacillus rhamnosus. Cheese treatments were microbiologically, chemically and organoleptically evaluated when fresh and at 1,2,3 and 4 mouths. Moisture content decreased, while, total nitrogen, fat, ash, titratable acidity, soluble nitrogen, total volatile fatty acids (TVFA), solivich number and score of organoleptic properties increased by replacing the normal cheese starter with Lactobacillus rhamnosus and those increases were proportional to the rate of replacing. Moisture content of all cheese treatments decreased during ripening period, while fat, total nitrogen, water soluble nitrogen, Shilovich number, TVFA and scores of organoleptic properties increased. Lactobacillus rhamnosus counts increased during the first month of ripening period then decreased. Cheese treatment (T4) that made, with adding 1.0% Lactobacillus rhamnosus exhibited the highest count and even after the ripening period it contained higher count of probiotic bacteria than that should be present to achieve the therapeutic effect. Also this cheese treatment was the most acceptable cheese treatment
Publication year 2015
Pages 647-656
Organization Name
serial title Int.J.Curr.Microbiol.App.Sci
Author(s) from ARC
External authors (outside ARC)
    خميس كامل كعبارى قسم علوم وتكنولوجيا الألبان-كلية الزراعه –جامعة المنوفيه-شبين الكوم-مصر
Publication Type Journal
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