Academic journal article Iranian Journal of Public Health

MICROBIOLOGY OF IranIAN PROBIOTIC WHITE CHEESE MADE WITH DIFFERENT FAT CONTENTS

Academic journal article Iranian Journal of Public Health

MICROBIOLOGY OF IranIAN PROBIOTIC WHITE CHEESE MADE WITH DIFFERENT FAT CONTENTS

Article excerpt

Background: Iranian White cheeses were produced in three different fat content with Freeze-dried mixed mesophilic- thermophilic culture (blend of Lactococcus lactis subsp. Lactis strain 227 and Lc. lactis subsp. cremoris strains 223) and probiotic strains(Lb. acidophilus 4962, Lb. casei 279, B. lactis LAFTIs B94) to study the survival of the starter and probi- otic during ripening period of 2 months at 6 °C.

Methods: Data analysis was carried out with Minitab Statisti- cal Package. One-way analysis of variance was used to estab- lish differences between means, with a significant level at a ¼ 0: 05. A total of 21 batches of cheeses were produced from the seven variations and all analyses were carried out at least in duplicate.

Results: Enumeration of starter and Probiotics in experi- mental cheeses showed that all samples contained approxi- mately 1 × 109 starter cfu/g 1 and 14 day after manufac- ture.After 1 mo, starter numbers were still greater than 1 × 108 cfu/g in SFC and LFC cheeses. Starter viability declined in SFC and LFC versus FFC cheese were also noted in 1-mo- old samples.By 2 mo, starter numbers in most experimental cheeses could not be quantified because they had fallen to levels below those of the probiotic population. …

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