Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei

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SOLTANZADEH MARAL; HESARI JAVAD; PEIGHAMBARDOUST SEYED HADI

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Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:2 Page(s): 375-388

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Information Journal Paper

Title

Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei

Author(s)

SOLTANZADEH MARAL | HESARI JAVAD | PEIGHAMBARDOUST SEYED HADI | Issue Writer Certificate

Keywords

Soft cheeseQ1

ProbioticQ2

QualityQ2

Free fatty acidsQ2

Abstract

The aim of this study was to investigate chemical and microbial properties of Probiotic Quark cheese containing L. acidophilus (LA) and L. casei (LC) during 21 days of storage. Results showed that LC sample had significantly lower pH than that of both LA and control. pH values of all samples decreased significantly upon storage time. Treatable acidity changes in cheese sample was similar to pH change, although acidity differences between samples was more enhanced than pH variation. There was a significant increase in soluble nitrogen of LC sample compared to that of LA and control in Day 21. Increasing storage time from 7 to 21 days, significantly increased the soluble nitrogen content of all cheese samples. Increasing storage time significantly increased lipolysis index of control compared to Probiotic chees samples. Coliform counts was negligible in all samples and was below 10 log CFU/g in Probiotic cheese samples. Yeast and mold counts of control was significantly higher than that of Probiotic samples. Lactobacilli count results indicated that the number of viable bacteria in both Probiotic cheese samples was 8. 5-8. 6 log CFU/g in day 1. Increasing storage time up to 21 days did not significantly (p<0. 05) decrease the number of lactobacilli and in both Probiotic samples it remained above 8 log CFU/g. Quark cheese provided a good substance for the incorporation of Probiotic strains. Storage of quark cheese until 21 days preserved Probiotic bacteria and resulted in the desired chemical properties.

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APA: Copy

SOLTANZADEH, MARAL, HESARI, JAVAD, & PEIGHAMBARDOUST, SEYED HADI. (2019). Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(2 ), 375-388. SID. https://sid.ir/paper/144476/en

Vancouver: Copy

SOLTANZADEH MARAL, HESARI JAVAD, PEIGHAMBARDOUST SEYED HADI. Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(2 ):375-388. Available from: https://sid.ir/paper/144476/en

IEEE: Copy

MARAL SOLTANZADEH, JAVAD HESARI, and SEYED HADI PEIGHAMBARDOUST, “Study of Chemical and Microbial Properties of Probiotic Quark Cheese Containing Lactobacillus Acidophilus and Lactobacillus Casei,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 2 , pp. 375–388, 2019, [Online]. Available: https://sid.ir/paper/144476/en

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