Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

Yerlıkaya, Oktay; Özer, Elif

doi:10.1590/1678-457x.6365

Cited by 28 publications

(22 citation statements)

References 34 publications

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“…Similarly, a previous study reported that the production of fresh white cheese containing different co-cultures comprising probiotic strains of Lactobacillus spp. and S. thermophilus did not affect negatively the cheese characteristics (Yerlikaya & Ozer, 2014).…”

Section: Yield Syneresis Ph Aw and Proximate Compositionmentioning

confidence: 80%

“…Previous studies reported similar counts for the same probiotic strains tested in this study during the refrigerated storage of goat dairy products (e.g., dairy beverages and cheese) Oliveira et al, 2012;Silveira et al, 2014), as well as for Lactobacillus spp. and Streptococcus thermophilus in bovine fresh white cheese (Yerlikaya & Ozer, 2014). Maintaining viable counts of approximately 6 cfu/g during a 7-day storage period is noteworthy because this is the minimal count (6 cfu/g) of probiotics that must be present in food to provide their potential benefits to the host (Plessas, Bosnea, Alexopoulos, & Bezirtzoglou, 2012;Vandenplas et al, 2015).…”

Section: Microbiological Analysis Of Ricotta Samples and Viability Ofmentioning

confidence: 99%

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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

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Section: Yield Syneresis Ph Aw and Proximate Compositionmentioning

confidence: 80%

Section: Microbiological Analysis Of Ricotta Samples and Viability Ofmentioning

confidence: 99%

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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“…Most scientific research papers analyze the viability or survival rates of various bacterial cultures and their influence on physicochemical (glycolytic, lipolytic, and proteolytic) changes in different types of cheese, such as Minas cheese (Dantas et al, 2016), English-type Cheddar (Ganesan et al, 2014), cheese-like products (Cichosz, Aljewicz, & Nalepa, 2014), white cheese (Yerlikaya & Ozer, 2014), cottage cheese (Abadía-García et al, 2013) as well as other dairy products such as yogurts (Ainaz & Ehsani, 2008;Batista et al, 2015;Mani-L opez, Palou, & L opez-Malo, 2014), probiotic beverages (Cusato et al, 2013), fermented milk (De Oliveira, Augusto, Da Cruz, & Cristianini, 2014), ice-creams (Mohammadi, Mortazavian, Khosrokhavar, & Cruz, 2011), and butters (Erkaya, Mustafa, Bayram, & B€ ulent, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Aljewicz

Cichosz

2017

J Food Process Preserv

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The aim of this study was to determine the influence of three probiotic strains on microbial quality of industrially produced Swiss‐ and Dutch‐type cheeses. The levels of starter cultures were higher in Swiss‐type cheeses containing L. paracasei LPC37 and L. rhamnosus HN001. Mesophilic citrate‐fermenting bacteria were more abundant in cheeses containing L. acidophilus NCFM. The greatest reduction in Propionibacterium sp. counts was observed in cheeses produced with the addition of L. paracasei LPC37. All adjunct Lactobacillus sp. cultures stimulated changes in Enterococcus sp. counts and significantly influenced the counts of yeasts and molds in cheeses. Populations of coliform bacteria were lower in experimental cheeses than in control cheeses. The counts of butyric acid bacteria and anaerobic sulfite‐reducing bacteria were reduced in experimental Swiss‐type cheeses. Lactobacillus sp. used in the study are characterized by good viability and have no negative influence on starter cultures in cheese production. Practical applications Effect of three Lactobacillus sp. strains on technologically harmful microflora in cheeses. The protective (antibacterial) effect of bacteria depends on the type of cheese, temperature of ripening and storage, and the applied strain.

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“…In addition, Escobar et al (2013) reported that probiotic supplementation of panela cheese had no effect on perceived taste or appearance. However, cheese produced with Streptococcus thermophilus plus Lactobacillus casei showed highest sensory quality compared to combination of other probiotic bacteria, mainly in taste or appearance (Yerlikaya and Ozer , 2014).…”

Section: Sensory Qualitymentioning

confidence: 93%

“…Organoleptic characteristics of dairy products such as aroma, taste, texture and appearance can be influenced by probiotic microorganisms, so that the organoleptic properties of dairy products is widely used as a subject for various study (Karimi et al, 2011). Consumption of cheese enriched with probiotics microorganism can improve the human health including enhancing the body's immune system, increasing oral health and digestive tract in the elderly and strengthen the intestinal immunity (Yerlikaya and Ozer, 2014).…”

Section: Introductionmentioning

confidence: 99%

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Nurliyani

Indratiningsih

Widodo

et al. 2020

JITEK

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This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.

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Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

Cited by 28 publications

References 34 publications

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

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