Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

M. Nasr, Nesreen; M. H. Hassaan, Hassan; A. S. Khalifa, Essam; A.  Metry, Wedad

doi:10.21608/ijfsnh.2022.255351

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

Document Type : Original Research

Authors

¹ Dairy Department,Faculty of Agriculture, Fayoum University, Fayoum, Egypt

² Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center

³ Dairy Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt

10.21608/ijfsnh.2022.255351

Abstract

Probiotics are live microorganisms, which provide health benefits when they
are presented in adequate amounts. A dairy product such as cheese is a suitable carrier for
the probiotics into the human intestine. Therefore, this study aimed to use probiotic
bacteria to improve the vitality and quality of free fat ultrafiltrated (UF) white soft cheese
supplemented with 5% fresh mushroom (FM) or 6% bottle gourd seeds powder (BGSP).
Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used
individually. Free fat buffalo's milk retentate was divided into 7 portions: the first portion
(without probiotics or additives) was considered as a control, while the next three
portions were inoculated with Lb. acidophilus LA5 and no additives, 5% FM and 6%
BGSP (L1, L2 and L3, respectively). The last three portions (B1, B2 and B3) were
inoculated with Bif. lactis and supplemented like previous group. Samples of all resultant
cheese were stored at 5±1 ℃ for 28 days and analyzed for chemical, microbiological and
sensory attributes. The results showed that moisture contents of fresh probiotic treatments
supplemented with FM were higher than other treatments while, total nitrogen, water
soluble nitrogen/total nitrogen, fat and fat/dry matter were higher in cheese supplemented
with BGSP at the end of storage. The highest probiotic viability was recorded by Bifidocheese supplemented with BGSP (B3) at 14 days of storage. Both, Acidophilus and
Bifido-free fat soft cheese supplemented with 5% FM had the best sensory properties.
Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese
supplemented with 5% FM or 6% BGSP as a new vital product with healthy properties.

Keywords