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Ras cheese as a probiotic carrier food
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Abstract: Probiotic Ras cheeses were manufactured using yoghurt culture in addition to:l) Lctobacillus acidophilus L-5 (T1); 2) Bifidobacterium bifidum Bb 12 (T2); 3) Lactobacillus casei 01 (T3) and 4) a mixture of the three organisms (T4) to cheese milk. The resultant cheeses were evaluated in comparison with the control for chemical, microbiological and organoleptic characteristics when fresh and during ripening. Also, the survival of probiotic strains was examined.
Addition of probiotic strains had no evident effect on the chemical composition. Ripening indices\(SN/TN;TVFFA and organic acids) were increased in all cheeses as compared to the control cheese. Microbiologically, all tested groups decreased as ripening progressed except moulds & yeasts as it appeared after 2 months of ripening. All cheeses were free from coliform. Counts of probiotic strains decreased as ripening progressed in all cheese samples. Mixing the strains appeared to have stimulating effect on the survival of all organisms.
Organoleptically,the addition of probiotic strains improved the flavor intensity and body & texture of the cheese. The resultant probiotic cheeses were more preferable than the control one and could be ranked in a descending order as follows: T3 > T4 > T1 >T2 > control.
Key words: cheese manufacture, provatic bacteria, ras cheese.
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| Publication year |
2005
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| Pages |
19-26
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| Availability location |
معهد بحوث الانتاج الحيوانى- شار ع نادى الصيد- الدقى - الجيزة.
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| Availability number |
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| Organization Name |
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| serial title |
3rd Conference on Recent Technologies in Agricultural
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| Author(s) from ARC |
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| External authors (outside ARC) |
سعاد حسين طة
جامعة القاهرة
علاء عبد الفتاح
جامعة القاهرة
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AGROVOC
TERMS |
Cheese.
Probiotics.
Yoghurt.
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| Proposed Agrovoc |
ras cheese;provatic bacteria;cheese manufacture;
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| Publication Type |
Conference/Workshop
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