Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage
Abstract:Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10 7 -10 8 CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by … Show more
“…Consequently, proteolysis significantly occurred in all treatments except the control and this could be due to the fermentation process of all treatments. These results agree with finding of Ehsannia and Sanjabi (2016) who showed that the PC manufactured using probiotic Bacillus coagulans had high WSN/TN and proteolytic activity toward casein by releasing its microbial intracellular peptidases. Figure 2.Effect of fermentation using different starter cultures on the percentage of WSN/TN of spreadable PC during different cold storage periods.…”
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC, PC, and PC) was significantly higher than the other treatments and the control. PC, PC, and PC treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC, PC, and PC compared to the control. The results revealed that PC and PC treatments gained the highest acceptability scores than PC, PC, and the control.
“…Consequently, proteolysis significantly occurred in all treatments except the control and this could be due to the fermentation process of all treatments. These results agree with finding of Ehsannia and Sanjabi (2016) who showed that the PC manufactured using probiotic Bacillus coagulans had high WSN/TN and proteolytic activity toward casein by releasing its microbial intracellular peptidases. Figure 2.Effect of fermentation using different starter cultures on the percentage of WSN/TN of spreadable PC during different cold storage periods.…”
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC, PC, and PC) was significantly higher than the other treatments and the control. PC, PC, and PC treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC, PC, and PC compared to the control. The results revealed that PC and PC treatments gained the highest acceptability scores than PC, PC, and the control.
“…Despite the analyses were carried out with the fresh cheese samples, results were similar to the ones displayed by Ehsannia and Sanjabi (2016), who added the probiotic microorganism B. coagulans in processes cheese samples and achieved a considerable reduction in the total count of molds and yeasts in 60 days of refrigerated storage.…”
The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public.
“…Although the colors are interchangeable with low exposure to the acidic or basic agents [8] we have not tried it under this experiment. The pH indicators turn red eventually with time (Figure 7a) in the PE packaging due to the accumulation of lactic acid, pyruvate, acetate, or other organic acids by the metabolic activities of the microfauna [46]. The lowering of the pH in the PE package may be due to the symbiosis between the yeast and the bacteria [47], in contrast to the hydrogel environment where the pH remains almost the same due to the restriction in the post-processing microbial growth by curbing the water content in the packaging environment.…”
Section: Active and Intelligent Packagingmentioning
‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.
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