Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Abstract

Abstract. The purpose of the study is to asses the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheeses stickiness was -8.23 to -11.53 gs, cheese pH was 4.70-5.60; number of cheese LAB was 8.59-9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15.28-20.03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food. Key words: Soft Cheese, Lactobacillus rhamnosus, Lactobacillus plantarum, CultureAbstrak. Penelitian bertujuan untuk mempelajari pengaruh penggunaan probiotik secara tunggal dan campuran dari Lactobacillus plantarum dan Lactobacillus rhamnosus terhadap sifat fisikokimia dan viabilitas BAL selama penyimpanan. Keju lunak susu kambing terdiri dari tiga perlakuan yaitu (1) menggunakan kultur Lactobacillus rhamnosus, (2) menggunakan kultur Lactobacillus plantarum dan (3) campuran kultur (Lactobacillus rhamnosus and Lactobacillus plantarum). Variabel yang diamati adalah tekstur keju, proksimat, pH produk dan jumlah BAL. Hasil menunjukkan bahwa ketegasan/keutuhan keju mempunyai kisaran 10,78-47,75 gf, kelengketan keju adalah -8,23 sampai -11,53 gs, pH keju adalah 4,70-5,60; jumlah BAL keju adalah 8,59-9,69 log cfu/g. Kadar protein, lemak dan abu keju berturut-turut adalah 13,56-16,54%; 15,28-20,03% dan 2,7-3,39 %. Kesimpulan dari penelitian ini adalah bahwa keju lunak dengan kultur campuran dari L.rhamnosus dan L.plantarum berpotensi baik untuk dikembangkan sebagai makanan probiotik.

Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)

“…L. plantarum TW14 and L. rhamnosus TW2 are used in this work to manufacture cheese from goat milk. The use of mixed probiotic bacteria improves the viability of probiotic in cheese when compared to a single strain, [3], which were similar to the observation on whey cheese [4].…”

“…In frozen temperature, ice crystals are formed and will disrupt the LAB growth as well as decrease the viability. The previous study proved that the stored cheese on cold temperature also changed its metabolite and LAB viability [3]. The viability could be maintained up to 9.69±0.12 log colony-forming unit (CFU)/g.…”

The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations

“…A study proves that the cheese stored at cold temperature also has its metabolite and LAB viability changed, and it can be maintained up to 9.69±0.12 log cfu/g (Setyawardani et al, 2016) The lactic acid content is correlated with the number of LAB population. Surono (2004) states that the lactic acid generated in a fermentation process can be dissociated and non-dissociated, depending on the medium's pH.…”

“…In cheese production, the starter is used to decrease the milk pH, to provide substrates in order for the proteolytic enzyme to work optimally. L. plantarum TW14 and L. rhamnosus TW2 are probiotic isolated from goat milk and serve the role of starters in cheese production (Setyawardani et al, 2016).…”

“…The research finds that any cheese stored at cold temperature will also have its LAB metabolite and LAB changed, yet they can be maintained up to 9.69 ± 0.12 log cfu/g (Setyawardani et al, 2016). Cheese is a better probiotic bacteria medium than other fermentation products (Oliveira et al, 2012).…”