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Register a new userManufacturing Processed Spread Cheese Supplemented with Probiotic Bacteria Lactobacillus acidophilus LA-5, Lactobacillus casei431
تصنيع جبن مطبوخ قابل للمد مدعم ببكتيريا بروبيوتيك Lactobacillus acidophilus LA-5, Lactobacillus casei431
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Damascus University ورقة بحثية
Publication date
2010
fields
Food Sciences
and research's language is
العربية
Created by
Shamra Editor
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استخدمت في هذه الدراسة سلالتان من بكتيريا بروبيوتيك لتدعيم الجبن المطبوخ القابل للمـد همـا ثمانيـة بعـد أعـدادهما و بقيت Lactobacillus acidophilus LA-5 , Lactobacillus casei431 2.6×10 المبرد الخزن من أسابيع 7 1.4×10 و خلية /غ على التوالي، و هذه الأعداد أعلى مـن الأعـداد 7 الموصى بها لإعطاء الأثر الإيجابي في صحة المستهلك من قبل بكتيريا بروبيوتيك، كـذلك بينـت نتـائج التقييم الحسي من قبل المقيمين المختصين عدم وجود فروق معنوية عند مـستوى 05.0 فـي الـصفات الحسية بين الجبن المطبوخ المدعم ببكتيريا بروبيوتيك و الجبن المطبوخ غير المـدعم (control) و نـال النوعان من الجبن المطبوخ إعجاب و تقبل المقيمين و المستهلكين. و تشير نتائج هـذه الدراسـة إلـى أن الجبن المطبوخ القابل للمد وسيله جيدة لنقل بكتيريا بروبيوتيك إلى المستهلك و دون حدوث أية تغييـرات في صفاته الحسية و تركيبه الكيميائي.
Two strains of probiotic bacteria were used in this study for supplying processed spread cheese which are: Lactobacillus acidophilus LA-5, Lactobacillus casei 431 . Their total count after eight weeks of refrigerated storage was 1.4×107 and 2.6×107 cell /g consequently .These numbers are higher than recommended ones to show the positive impact on the consumer's health. The results of sensory evaluation by panelist show no significant differences at 0.05 in sensory characteristics between processed cheese that supported by probiotic bacteria and unsupported processed cheese, Both kinds of processed cheese had got acceptance of consumers & panelist. The results of this study show that the processed spread cheese is a suitable medium to transfer probiotic bacteria to consumers without any changes in sensory characteristics and chemical composition.
References used
AOAC., Association of Official Analytical Chemists. (2000). Official Methods of Analysis 18th Ed. Margland: AOAC international
Caric, M. (1993). Processed cheese product, in cheese: Chemistry, physics and microbiology. p 476-505. volum. 2 . p.f. fox ed. chapmonaud hall, New york
Charteris, W. P. Kelly, P. M., Morelli, and Collins, K. (1997). Selective detection, enumeration and identifaction of potentially probiotics Lactobacillus and Bifidobacterium species in mixed bacterial population. Int. J. Food Micro. 35:1-27
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The aim of this study is to use local cheese and additions in producing
processed cheese spread with good sensory and chemical characteristics. The
results show that the best mixture can be used through experiment and sensory
evaluation, where the
percentage of total dry material in produced processed
cheese is 38.6%, fat percentage is 53% and total count bacteria after
manufacturing & after storage for 8 weeks in temperature of 5-7° is 5×101
cell/g. These bacteria are gram positive rod bacteria spores. This means that
heat processing was highly efficient in destroying the green bacterial cells, and
storage in temperature of 5-7° doesn't allow growth of bacteria spores. While
samples which stored in temperature of 20-25° show increasing total count
bacteria from 5×101cell/g directly after manufacturing to 12×101 & 20×101
cell/g after 8 weeks of storage without any changes in quality characteristics.
We conclude from these results that this product needs refrigerated storage, for
conservation product quality if storage more than 8 weeks.
The study investigated the survival ability of probiotic Lactobacillus
casei in apple juice to produce functional juice ,as well as,
optimizing the growth conditions of L.casei in apple juice including
concentration, temperature ,inoculum size usi
ng Response Surface
Methodology as statistical method.
The Ultrafiltration (UF) technology was conducted on samples of akawe
cheese whey to obtain the non-protein and fat whey (permeate) that rich in
lactose and was concentrated by evaporation and carefully prepared after
fortification by nutrients,
(0.2) gr/100ml (NH4)2Hpo4 and (0.2) gr/100ml
MgSo4, and (0.3) gr/100ml (NH4)2SO4, and prepared as a fermentation
medium for yeasts capable of metabolizing sugar, and after that (15) samples
were chosen and chemically analyzed along with the whey. Pure isolated
Kluyveromyces lactis (42-K) yeast, recognized by ß- galagtosidase enzyme
and its important application in food, medicine and pharmacy, was
proliferating on the fermentation medium. The optimal conditions were
determined to obtain single cell protein (SCP). The results referred that
typical conditions of yeast growth were (6.5)% lactose concentration, pH
(5), temperature (30°c), Fermentation time (24) hour, and the optimal speed
of incubator shaker (350) rpm and the typical average of aerator (8%).
The optimal values were applied in the bio fermentor (electrolab) to obtain
biomass which was heated at (75-90 c°) for the extraction of the Single Cell
Protein (SCP).
The chemical analysis was conducted on (15) samples of single cell protein
(SCP), and the results were in accordance with all the Syrian special
specification, and (FOA) specification. The microbial estimated results met
(FOA) specification, and the product was free from toxicity elements and
cancered factors, which proved that the product was with high quality of
proteins.
The single cell protein (SCP) was added to Labneh, that manufactured by
direct method, and to the proceed speared cheese between (1-10%),
alternately with dried skimmed milk. The chemical and microbial analysis of
Labneh met all the Syrian special specification and international codex. The
result of sensory evaluation referred that percentage of single cell protein
(SCP) must not exceed (4%) in the Labneh.
The chemical and microbial analysis of proceed speared cheese met all the
Syrian special specification and international codex. The result of sensory
evaluation referred that the percentage of single cell protein (SCP) must not
exceed (3%) in the proceed speared cheese.
The results of a simplified feasibility study on the Labneh supported by
single cell protein (SCP) (4%), and proceed speared cheese supported by
single cell protein (SCP) (3%), referred to good gaining both of the products.
Hetrocyclic compounds 5-(5-R-2-Furfurlidene)– barbituric acid were
obtained and their physical and chemical properties were studied. Their
structures were identified by spectoroscopic methods. This study proved by
1H-NMR Spectroscopy data that these compounds exist in S-cis form.
This study aimed to manifactor mozzarella cheese using bovine
milk retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with mozzarella cheese made from
original milk in terms of chemical composition, cheese yield,
sensory and rheological characteristics.
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