| Titles |
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English :
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QUALITY OF PROBIOTIC GOUDA CHEESE AS A FUNCTIONAL FOOD
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Arabic :
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جودة جبن الجودا ذات التأثير الحيوي كغذاء وظيفي
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| Abstract |
Gouda cheese was mad from cow's milk inoculated with cheese starter culture (CSC) without (the control C) and with partial replacement of cheese milk with buffalo's milk (25%). The mixed milk with CSC was applied in T1, while Lactobacillus helveticus CH5 and Lactobacillus plantarum ATCC 14917 were used separately with CSC in T2 and T3 respectively. Microbiological analysis of fresh cheese and during opening revealed that Gouda cheese treated with Lactobacillus helveticus (T2), followed by cheese treated with Lactobacillus plantarum (T3) had the highest values in total bacterial count and count of proteolytic and lipolytic bacteria when fresh and during ripening period, while no colonies of yeasts & moulds appeared in all cheese treatments when fresh, but after one month of ripening few colonies were observed. Lactobacillus helveticus CH5 significantly increased during ripening and reached 9.2 log cfu. g-1 at day 60, while the number of the Lactobacillus plantarum ATCC14917 bacteria at the beginning of the maturation period was about 8.2 log cfu g?1 then increased at 60 days of ripening (8.8 log cfu g?1). The counts of the prementioned bacteria at the end of ripening were more than 7 log cfu/g. Organoleptically, appearance and colour of control cheese of any age had the maximum scoring points. The control cheese and cheese from T3 ranked the maximum scores for body, texture and flavour and the differences between them were statistically significant. This was noticed in fresh cheese and during ripening period.
Keywords: Gouda Cheese, Probiotic bacteria, Lactobacillus helveticus, Lactobacillus plantarum, Buffalo's milk, Cheese quality.
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| Publication year |
2020
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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