EVALUATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PASTEURIZED CHEESE PRODUCED USING SHEEP LACTOBACILLUS CSEI AND PLANTARUM STRAINS ISOLATED FROM TRADITIONAL LIGHVAN CHEESE

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SOBHI SARABI Y.; HESARI J.; PEIGHAMBARDOUST S.H.; RAFAT S.A.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 413-423

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Title

EVALUATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PASTEURIZED CHEESE PRODUCED USING SHEEP LACTOBACILLUS CSEI AND PLANTARUM STRAINS ISOLATED FROM TRADITIONAL LIGHVAN CHEESE

Author(s)

SOBHI SARABI Y. | HESARI J. | PEIGHAMBARDOUST S.H. | RAFAT S.A. | Issue Writer Certificate

Keywords

LACTOBACILLUS CASEIQ1

LB PLANTARUMQ3

LIGHVAN CHEESEQ2

PASTEURIZATIONQ2

Abstract

Lighvan cheese has large market acceptability due to its excellent sensory atributes. Since LIGHVAN CHEESE is made of raw sheep milk that was always warring for health with respect of pathogenic bacteria such as brucella, Listeria monocytogenes and others pathogens. The present research was done to, produced cheese from pasteurized sheep milk by adding microbial starter culture of LACTOBACILLUS CASEI and lactobacillus plantarum isolated from LIGHVAN CHEESE were used as starter in cheese for producing Lighvan special aroma and taste. In this reaserch the physicochemical and sensory properties of the white brine cheese made of pasteurized sheep milk using lactobacillus and plantarum was studied. Results revealed type of that treatment, ripening time and their interactions had significant (P<0.05) increase and decrease effects on the physicochemical properties such as ash, dry matter, pH, acidity, fat, protein, lipolysis content. PASTEURIZATION for cheese samples on day 60 ripening 41% had less dry matter than control samples had not been pasteurized. The rate of lipolysis pasteurized treatments cheese was 15 meq/100g oil. Ash samples pasteurized at about %0.5, most of the samples had not been pasteurized. PASTEURIZATION treatment with Lactobacillus plantarum strains have the highest of soluble nitrogen to total nitrogen was among treatments. Sensory assessment of cheese samples showed the highest sensory scores obtained from pasteurized cheese made with starter lactobacillus plantarum at the end of 60 day of ripening. It can be concluded that, while reducing the amount of chemical properties of pasteurized cheeses such as dry matter, but the risk of pathogenic bacteria were eliminated. According to sensory evaluation and physicochemical results obtained can be said of Lactobacillus plantarum strains isolated from LIGHVAN CHEESE capable of can be used as a starter in the pasteurized cheeses for flavor and desirability to consumers than LACTOBACILLUS CASEI strain.

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APA: Copy

SOBHI SARABI, Y., HESARI, J., PEIGHAMBARDOUST, S.H., & RAFAT, S.A.. (2014). EVALUATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PASTEURIZED CHEESE PRODUCED USING SHEEP LACTOBACILLUS CSEI AND PLANTARUM STRAINS ISOLATED FROM TRADITIONAL LIGHVAN CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 413-423. SID. https://sid.ir/paper/148635/en

Vancouver: Copy

SOBHI SARABI Y., HESARI J., PEIGHAMBARDOUST S.H., RAFAT S.A.. EVALUATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PASTEURIZED CHEESE PRODUCED USING SHEEP LACTOBACILLUS CSEI AND PLANTARUM STRAINS ISOLATED FROM TRADITIONAL LIGHVAN CHEESE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):413-423. Available from: https://sid.ir/paper/148635/en

IEEE: Copy

Y. SOBHI SARABI, J. HESARI, S.H. PEIGHAMBARDOUST, and S.A. RAFAT, “EVALUATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PASTEURIZED CHEESE PRODUCED USING SHEEP LACTOBACILLUS CSEI AND PLANTARUM STRAINS ISOLATED FROM TRADITIONAL LIGHVAN CHEESE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 413–423, 2014, [Online]. Available: https://sid.ir/paper/148635/en

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