The properties and acceptability of fresh cheese produced using the mixture probiotic culture

• Main Authors: Rajka Božanić, Ljubica Tratnik, Ida Drgalić
• Format: Article
• Language: English
• Published: Croatian Dairy Union 2002-06-01
• Series: Mljekarstvo
• Subjects: probiotic fresh cheese; technology; chemical composition; yield; sensory score; consumer acceptability
• Online Access: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3519

Investigation and production of dairy food with probiotic cultures isincreasing due to its health and nutritive benefits. In this paper the probiotic fresh cheese was produced from skim milk samples with 0,1% fat (A) and 1,0% fat (B). Fermentation of skim milk samples was conducted at 40°C by 2% addition of DVS-ABT4 mixture probiotic cultures inoculum with selected bacteria (Lactobacillus acidophilus, Bifidobacterium ssp. and Streptococcus thermophilus) and without rennet addition. After milk coagulation (about 7-9 hours), the curd was gently cut and drained overnight. Produced of skim milk cheese samples (A) had approximately 23.4% total solids, 1.8% fat in total solids and yield about 24.5% (w/v), while the low fat cheese samples (B) had 26.2% total solids, 16.2% fat in total solids and yield about 27.3% (w/v). The skim milk cheeses (A) had higher protein and mineral matter content compared to low fat cheeses (B). All samples of probiotic fresh cheese were a like to traditional fresh cheese according to general appearance and consistency. However, they had slightly lower aroma and acidity, expecially skim milk cheese samples (A). Better sensory properties had low fat cheesesamples (B) during total time of storage (14 days). Acceptability of probiotic fresh cheese was evalueted by hedonic scale from 63 consumers. Statistic shows that all samples were 100% desirable, but average score for skim milk cheese (A) was some lower (x = 7.33) than average score (x = 8.11) for low fat cheese (B). Variance analysis also shows that there is significantly important difference (p= 0,05) between analysed fresh cheese samples