The viability of yoghurt bacteria and two commercial strains of bifidobacteria was assessed in either yoghurt containing chicory fructooligosaccharide (FOS) or without any prebiotic, during 28 days storage at 4°C. All the products showed a decrease in the viable count of yoghurt bacteria and bifidobacteria during storage. Numbers of Lactobacillus delbrueckii ssp. bulgaricus decreased faster than those for Streptococcus thermophilus. The viability of bifidobacteria in yoghurt was affected by the strain type and the presence of FOS. Bifidobacterium animalis exhibited better stability in the yoghurt than B. longum. The recommended level of 1 million cells was exceeded for B. animalis throughout storage. The highest viable number of bifidobacteria (3.59-2.25 · 10 7 CFU g )1 ) was obtained in the product containing B. animalis and FOS. Viability of B. longum in yoghurt containing FOS remained above 10 6 CFU g )1 for up to 21 days, whereas this level was maintained for only 7 days for that organism in yoghurt without any prebiotic.
White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4 +/- 1 degree C for 90 days. Five different concentrations of NaC1, KC1 or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl + 25% KCl; sample D, 50% NaC1+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl + 25% KCl without negative effects on cheese quality.
In this study, some probiotic characteristics such as antimicrobial activity, vancomycin resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and hydrophobicity of 30 Enterococcus faecium and Enterococcus durans strains isolated and identified from raw milk and various dairy products were investigated. According to the study results, antimicrobial activity profiling, pH and bile salt resistance and bile salt deconjugation ability of Enterococcus strains varied depending on the species and strains and all the strains showed resistance to the tested bile salt concentrations. It was concluded that the E. faecium and E. durans strains tested showed probiotic characteristics and have the potential to be used in food production.
Set yoghurt was produced from caprine milk (A), 70% caprine‐30% bovine (B) and 50% caprine–50% bovine milk (C) mixtures, and stored for 14 days at ±4°C. Two methods of fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP), were applied to the milk mixtures. Some chemical, physical, microbiological and sensory properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The effects of milk type, concentration method and storage period on the physicochemical and microbiological properties of the samples were investigated statistically.
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