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Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature
- Moghari, A. Akbarian, Razavi, S.H., Ehsani, M.R., Mousavi, M., Nia, T. Hoseini
- Quality assurance and safety of crops & foods 2014 v.7 no.2 pp. 217-224
- Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, cheeses, chemical composition, flavor, inulin, nitrogen, odors, probiotics, proteolysis, quality control, storage temperature, storage time, trichloroacetic acid, ultrafiltration, viability, water solubility
- The aim of the present work was to study the effects of inulin addition (0, 1.5 and 3% w/w) and the storage temperature (8 and 12 °C) on the viability of probiotic organisms (<i>Lactobacillus acidophilus</i> la-5 and <i>Bifidobacterium lactis</i> BB-12), chemical composition, proteolysis and sensory characteristics of ultrafiltered (UF)-Feta cheeses over 60 days storage time. Storage time was the most effective factor on dependent variables. Population of both strains remained above 106 cfu/g at the end of storage time and their viability was neither significantly affected by the inulin concentration, nor by the storage temperatures. No significant (<i>P</i>>0.05) differences were observed in sensory scores, syneresis, water soluble nitrogen, trichloroacetic acid soluble nitrogen and other physicochemical properties (except for dry matter) among different cheese samples at different temperatures. The levels of flavour, odour and overall acceptability were significantly increased as storage period progressed. The results suggest UF-Feta cheese is a suitable carrier for <i>L. acidophilus</i> la-5 and <i>B. lactis</i> BB-12 with increased acceptability during storage.