Viability of Bifidobacterium bifidum and Its Effect on the Microbial, Chemical and Sensorial Characteristics of Traditional Koozeh Cheese

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MEHDIZADEH T.; SHEIKHKANLOUI MILAN H.; MOJADDAR LANGROODI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2019 | Volume:13 | Issue:4 Page(s): 51-60

Download Full-Text

Persian Verion

View:

725

Download:

Cites:

Information Journal Paper

Title

Viability of Bifidobacterium bifidum and Its Effect on the Microbial, Chemical and Sensorial Characteristics of Traditional Koozeh Cheese

Author(s)

MEHDIZADEH T. | SHEIKHKANLOUI MILAN H. | MOJADDAR LANGROODI A. | Issue Writer Certificate

Keywords

Koozeh cheeseQ1

Bifidobacterium bifidumQ1

Sensory evaluationQ2

Chemical propertiesQ1

Abstract

Background and Objectives: Koozeh cheese is among the best known of all traditional Iranian cheeses. The Bifidobacteria family has been considered in functional food products due to its probiotic properties in recent years. Viability of probiotic bacteria during the maintenance and time of consuming in food has become a challenge in food hygiene and technology. The aim of this work was to investigate the viability of Bifidobacterium bifidum and its effect on the microbial, chemical and sensorial characteristics of traditional Koozeh cheese Materials and Methods: Survival of Bifidobacterium bifidum (ATCC 29521) was investigated in the traditional Koozeh cheese prepared from pasteurized milk and non-pasteurized milk. B. bifidum was counted at 1, 15, 30, 45, 60, 75 and 90 days. The cheese samples were assessed for microbiological and Chemical properties. Then they also were analyzed for Sensory evaluation at the end of 90 days of ripening stage. Results: The amount of Bifidobacterium bifidum in the cheeses produced by pasteurized milk and unpasteurized milk increased by as much as 2 and 1 log cycles, respectively. Moisture and pH were lower in the cheeses produced by pasteurized milk containing probiotic in compare to the the other samples. Salt content was significantly different in the samples produced by unpasteurized milk with probiotic at the end stage of cheese ripening. The Sensory evaluation showed that the samples produced by pasteurized milk enriched with probiotic significantly had higher sensory scores. It was concluded that probiotic Bifidobacterium bifidum can be used successfully in Koozeh cheese without adversely affecting the cheese quality during ripening. The reduction of total viable and yeasts– molds counts was observed during the maturation of cheese samples. Conclusion: The Koozeh cheese matrix can be used as a proper carrier of probiotic microorganisms.

Cites

No record.

References

Cite

APA: Copy

MEHDIZADEH, T., SHEIKHKANLOUI MILAN, H., & MOJADDAR LANGROODI, A.. (2019). Viability of Bifidobacterium bifidum and Its Effect on the Microbial, Chemical and Sensorial Characteristics of Traditional Koozeh Cheese. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 13(4 ), 51-60. SID. https://sid.ir/paper/121142/en

Vancouver: Copy

MEHDIZADEH T., SHEIKHKANLOUI MILAN H., MOJADDAR LANGROODI A.. Viability of Bifidobacterium bifidum and Its Effect on the Microbial, Chemical and Sensorial Characteristics of Traditional Koozeh Cheese. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2019;13(4 ):51-60. Available from: https://sid.ir/paper/121142/en

IEEE: Copy

T. MEHDIZADEH, H. SHEIKHKANLOUI MILAN, and A. MOJADDAR LANGROODI, “Viability of Bifidobacterium bifidum and Its Effect on the Microbial, Chemical and Sensorial Characteristics of Traditional Koozeh Cheese,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 13, no. 4 , pp. 51–60, 2019, [Online]. Available: https://sid.ir/paper/121142/en

Related Journal Papers