| Titles |
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English :
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EFFECT OF ADDING CAPSULATED AND UNCAPSULATED BIFIDOBACTERIA ON QUALITY OF KAREISH CHEESE
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Arabic :
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الاستفادة من الخواص الحيوية لبكتريا البيفيدو المكبسلة والغير مكبسلة
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| Abstract |
Bifidobacterium bifidum Dl and Bifidobacterium infants 4058either as free cells or entrapped cells in carageenan beads were incorporated separately into Kareish cheese that stored in refrigerator (5-7?C) for 28days. The count of bifidobacteria in cheese made with added free cells decreased pronouncly after the seventh day of storage up to the end of storage period. It decreased by about 5 logarithmic cycle within 21 days, while the entrapped cells decreased by only about 2 logarithmic cycles during the same period. Entrapment of bifidobacteria cells in alginate beads improved their survival during storage of Kareish cheese. Cheese made with adding B. bifidum Dl contained the highest count of bifidobacteria followed by B. infantis 4038. Total bacterial count increased up to the seventh day then decreased gradually in all Kareish cheese up to the end of storage period. Mould & yeast count increased in all cheese treatment during storage period. Incorporation of bifidobacteria into Kareish cheese did not affect significantly the chemical composition except acidity, pH value and soluble nitrogen content. There were significant differences among cheese treatments in scores of organleptic properties in all cheese treatments. Moisture content, total nitrogen content, pH value and scores of Kareish cheese were decrease as storage period progressed, while acidity and soluble nitrogen contents increased.
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| Publication year |
2011
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| Pages |
549-563
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Agric. Res.
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| Author(s) from ARC |
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| Publication Type |
Journal
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