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Kebary, K., Kamaly, K., Badawi, R. (2018). INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE. Menoufia Journal of Food and Dairy Sciences, 3(3), 75-76. doi: 10.21608/mjfds.2018.175628
K. M. K. Kebary; K. M. K. Kamaly; R. M. Badawi. "INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE". Menoufia Journal of Food and Dairy Sciences, 3, 3, 2018, 75-76. doi: 10.21608/mjfds.2018.175628
Kebary, K., Kamaly, K., Badawi, R. (2018). 'INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE', Menoufia Journal of Food and Dairy Sciences, 3(3), pp. 75-76. doi: 10.21608/mjfds.2018.175628
Kebary, K., Kamaly, K., Badawi, R. INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE. Menoufia Journal of Food and Dairy Sciences, 2018; 3(3): 75-76. doi: 10.21608/mjfds.2018.175628

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

Article 4, Volume 3, Issue 3, May and June 2018, Page 75-76  XML PDF (394.71 K)
Document Type: original papers
DOI: 10.21608/mjfds.2018.175628
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Authors
K. M. K. Kebary; K. M. K. Kamaly; R. M. Badawi
Prof. of Dairy Sci. and Tech., Fac. of Agric., Menoufia Univ.
Abstract
Six treatments of Domiati cheese were made to study the effect of adding sweet pepper extract and bifidobacteria on cheese quality. All cheese treatments are pickled and stored in refrigerator for 12 weeks, incorporating of sweet pepper extract improved the acceptability of Domiati cheese and increased the scores of organoleptic properties of the resultant cheese treatments. Incorporating of sweet pepper extract decreased the titratable acidity, while incorporating of bifidobacteria increased the acidity of cheese. Neither the incorporation of sweet pepper extract nor the incorporation of bifidobacteria affected significantly the ash and total protein content. Titratable acidity, total volatile fatty acid, soluble nitrogen and total scores of organoleptic properties increased throughout pickling period, while total protein content and moisture content decreased. Total bacterial counts, counts of bifidobacteria and counts of yeasts and moulds increased during the first 4 weeks of pickling period, then decreased up to the end of pickling period. The counts of bifidobacteria in all cheese treatments even after pickling for 12 weeks were higher than the numbers should be present to achieve the health benefits of bifidobacteria.
Keywords
Domiati cheese; sweet pepper extract; bifidobacteria; probiotic cheese
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