The impact of addition of powdered Spirulina platensis on the physicochemical properties and microbiological of cheese containing Lactobacillus acidophilus and Mentha longifolia L. was studied during the refrigerated storage. Cheese starter cultures (1% w/v) and L. acidophilus (2% w/v) was inoculated to the milk together with M. longifolia L. (0.5 and 1% w/v) and S. platensis (0, 0.3, 0.5 and 0.8% w/v). Produced cheeses were stored at 4C for 45 days and microbial, textural and nutritional aspects were analyzed.
PRACTICAL APPLICATIONSThis study may have practical applications in the production of enriched cheese feta as a fermented products which needs to elongation of shelf life and enrichment (especially in critical condition). The result showed that adding the Spirulina platensis biomass significantly increased (P < 0.05) the amount of iron, protein and hardness of probiotic feta cheese during the refrigerated storage at 4C. Also according to the result of the viability of probiotic bacteria, the positive effects of S. platensis were observed on the survival of Lactobacillus acidophilus during storage of cheeses. Lightness and redness decreased by increasing content of Spirulina, in contrast, b value (yellowness) increased.
In this study, the effects of adding Gaz‐angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10‐day storage at 4°C. The results showed that increasing the level of Gaz‐angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz‐angubin and 0.075% bitter orange peel extract was selected as the best treatment.
In this study, the effect of homogenization pressures (100, 150 and 200 bar) at 50, 60 and 70C and stages (1 and 2) on viability of probiotic bacteria was investigated. The milk used for producing yoghurt samples was homogenized at 100, 150 and 200 bar at 50, 60 and 70C, then heated at 85C for 30 min. After cooling milk to fermentation temperature (42C), it was inoculated with mixture starter culture ABY-1 and incubated. During fermentation, pH dropped until it reached 4.5. After fermentation, yoghurt samples were held in refrigerator. Viability of Lactobacillus acidophilus and Bifidobacterium lactis was determined during a 21-day cold storage (4C). The results of this study showed that with increasing pressure, temperature and stages of homogenization, viability of probiotic bacteria increased during storage (P < 0.05).
PRACTICAL APPLICATIONSThe viability of probiotic bacteria in probiotic products is so important; and nowadays, it is also considered by consumers. Probiotic yoghurt is one of the most widely used probiotic dairy products around the world, and therefore finding an efficient and practical way to produce it with the highest viability of the probiotic bacteria seems necessary. Homogenization is one of the most important steps in yoghurt production, and temperature, time and stages of homogenization are three main factors in this unit operation. In this study, by changing the homogenization conditions, positive results were found to produce yoghurt with the desirable viability of probiotic bacteria, so that by simultaneously increasing the homogenization temperature, time and stages, the probiotic viability improved during fridge storage.
Since the cost of processed cheese is high in Oran, in this research we studied the effect of homogenization at the pressures of 100, 150 and 200 bar on the quality and texture of processed cheese followed by reducing dry matter. Results showed no significant difference between the pH and dry matter of processed cheese samples at different pressures (p > 0.05). Also, different pressures of homogenization had no significant effect on overall acceptability (p > 0.05). With increasing homogenization pressure, texture improved significantly (p < 0.05). Homogenization treatment at the pressure of 200 bar had the highest influence on the improvement of the processed cheese texture.Keywords: processed cheese; dry matter; homogenization; texture.Practical Application: The improvement of the texture of reduced dry matter processed cheese through homogenization.
Semi-prepared dry soup (SPDS) is produced in a dried form after processing and packaged in a suitable way; it is consumable after the addition of water or other suitable liquids as well as desirable food components and boiling. SPDSs have received a lot of attention in recent years because of their favorable shelf life, easy transportation, and short time required for their preparation (Niththiya et al., 2014). Now, if functional ingredients are employed in preparation of this type of soups, their value will be doubled. Since eating soup is the
In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 % N2 - 30 % CO2, 80 % N2 - 20 % CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability and overall acceptability were monitored within a 12- week period. The control samples were packaged in atmospheric air. Results revealed that samples packaged in PETFA-Al-LDPE with the combination of 70 % N2 - 30 % CO2 had the lowest pH, highest acidity and moisture content. The viability of Lacticaseibacillus paracasei was reported to be 4*106 CFU/g within 12 weeks. The highest and lowest overall acceptability was for the cheese packaged in 70% N2 - 30 % CO2 and the control sample, respectively.
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