The Effect of Different Storage Temperature on Aroma Compounds of Probiotic UF Cheese

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TAJIK AHMAD ABADI MARJAN; Shahab Lavasani Alireza; BERENJI SHILA

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Journal: Iranian Journal of Biosystems Engineering Year:2020 | Volume:50 | Issue:4 Page(s): 909-926

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Title

The Effect of Different Storage Temperature on Aroma Compounds of Probiotic UF Cheese

Author(s)

TAJIK AHMAD ABADI MARJAN | Shahab Lavasani Alireza | BERENJI SHILA | Issue Writer Certificate

Keywords

UF cheeseQ1

TemperatureQ2

Bifidobacterium lactisQ2

Probiotic survivalQ1

Aroma compoundsQ1

Abstract

The purpose of this study was to evaluate the effect of storage Temperature on Aroma compounds of probiotic UF cheese containing different concentrations of probiotic Bifidobacterium lactis. For this purpose, UF cheeses with B. lactis cells at two levels (108 and 109 cfu/g) were prepared. The produced cheeses were ripened at 4, 10 and 25° C for 32 days and bacteria viable counts, pH, protein (%), dry matter (%), Aroma compounds (μ g/g) and sensory properties were measured. The results showed that an increase in inoculation level and storage Temperatures lead to increase in the number of probiotic bacteria. During storage, the number of B. lactis was decreased. pH of all cheese samples was decreased, while acidity and dry matter amounts significantly were increased during storage (p > 0. 05). By increasing the storage time, the amounts of acetaldehyde and acetoin were decreased, while acetic acid at first was increased and then was decreased. Temperature of storage didn’ t have a constant effect on diacetyl and ethanol amounts of probiotic cheese. Sensory evaluation exhibited cheese flavor and texture had no significant differences during storage time and it can be concluded that the probiotic inoculation level of 109 cfu /g and storage Temperature (25 º C) were the best conditions for the production of probiotic ultrafiltration cheese.

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APA: Copy

TAJIK AHMAD ABADI, MARJAN, Shahab Lavasani, Alireza, & BERENJI, SHILA. (2020). The Effect of Different Storage Temperature on Aroma Compounds of Probiotic UF Cheese. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(4 ), 909-926. SID. https://sid.ir/paper/144269/en

Vancouver: Copy

TAJIK AHMAD ABADI MARJAN, Shahab Lavasani Alireza, BERENJI SHILA. The Effect of Different Storage Temperature on Aroma Compounds of Probiotic UF Cheese. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2020;50(4 ):909-926. Available from: https://sid.ir/paper/144269/en

IEEE: Copy

MARJAN TAJIK AHMAD ABADI, Alireza Shahab Lavasani, and SHILA BERENJI, “The Effect of Different Storage Temperature on Aroma Compounds of Probiotic UF Cheese,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 4 , pp. 909–926, 2020, [Online]. Available: https://sid.ir/paper/144269/en

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