engleski

Probiotic bacteria surviving during storage of fresh cheese samples

Production of novel food, especially in the dairy sector is increasing due to its health and nutritional benefits. In this paper probiotic soft cheese was produced from skimmed milk samples with 0.1% fat and 1.0% fat. Fermentation of milk samples was conducted at 37°C after inoculation with 1% or 2% of DVS-ABT-4 culture (Chr. Hansen's, Denmark) which consists of mixed probiotic bacteria (Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus termophilus). After coagulation (approximately 7.5 hours) the curd was gently cut and drained overnight. Produced cheese samples were analyzed sensory (by panel group of five members) and microbiologically after 1st, 7th and 14th day of cool storage (8°C). Cheese samples produced from milk with 1.0% fat had better sensory grades than samples produced from milk with 0.1% fat. Microbiological analyses show that both cheese types produced with 1% and 2% of inoculum have more than 107 of live bacteria during all time of cool storage (14 days). There were around 40% of streptococci, 31% of lactobacilli and 29% of bifidobacteria in the overall microflora in all cheese samples. The number of streptococci slightly decreased after 14th day of cool storage, while the number of bifidobacteria and lactobacilli was more or less constant during all time of cool storage.

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