The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 106 CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.
Cheese is a potential food carrier of probiotic microorganisms to the human gastrointestinal tract due to its dry matter, fat and higher pH. Due to the emphasis of health organizations on promoting the consumption of healthy dairy products and consumers' desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacter bifidum, Enterococcus fascium was studied singly or in combination. Survival characteristics of probiotic strains log cfu / g; Effective compounds in aroma including (acetaldehyde, diacetyl) and sensory evaluation including scores (odour and flavor) were evaluated during the 60-day ripening period.The treatments used in this study included treatments A: ordinary UF cheese as a control treatment, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium and D: Probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium.The results of this study showed that the rate of survival of probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all treatments had more than 10 6 cfu/ g with probiotic bacteria. The amount of acetaldehyde in the whole treatment increased during 60 days of storage period. The amount of diacetyl increased only in treatment A (control) during the 60-days of storage period and a decreasing trend was observed in other treatments. The sensory score for odour of all treatments increased during the 60days of storage period. Sensory score for flavor increased during 60-days of storage period. In general, according to the survival, aroma and sensory evaluation characteristics, treatment D had relatively better characteristics compared to other treatments.
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