Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. A dairy product such as cheese is a suitable carrier for the probiotics into the human intestine. Therefore, this study aimed to use probiotic bacteria to improve the vitality and quality of free fat ultrafiltrated (UF) white soft cheese supplemented with 5% fresh mushroom (FM) or 6% bottle gourd seeds powder (BGSP).Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used individually. Free fat buffalo's milk retentate was divided into 7 portions: the first portion (without probiotics or additives) was considered as a control, while the next three portions were inoculated with Lb. acidophilus LA5 and no additives, 5% FM and 6% BGSP (L 1 , L 2 and L 3 , respectively). The last three portions (B 1 , B 2 and B 3 ) were inoculated with Bif. lactis and supplemented like previous group. Samples of all resultant cheese were stored at 5±1 ℃ for 28 days and analyzed for chemical, microbiological and sensory attributes. The results showed that moisture contents of fresh probiotic treatments supplemented with FM were higher than other treatments while, total nitrogen, water soluble nitrogen/total nitrogen, fat and fat/dry matter were higher in cheese supplemented with BGSP at the end of storage. The highest probiotic viability was recorded by Bifidocheese supplemented with BGSP (B 3 ) at 14 days of storage. Both, Acidophilus and Bifido-free fat soft cheese supplemented with 5% FM had the best sensory properties.Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese supplemented with 5% FM or 6% BGSP as a new vital product with healthy properties.
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