Mljekarstvo (Dec 2011)
Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese
Abstract
Addition of probiotic bacteria into fermented milk beverages has been the subject of many studies, however, addition of these bacteria into cheeses, especially the ones made from ewe’s milk, has not been thoroughly investigated. Therefore, the aim of this study was to produce probiotic semi-hard ewe’s cheese with addition of probiotic strain Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5. Cheese ripening occurred during 45 days at 13 °C and 85 % of relative humidity. During that period, chemical parameters were determined and microbiological analysis of manufactured probiotic cheeses was performed. Addition of probiotic cultures did not significantly influence the chemical properties and microbiological quality of produced cheeses in comparison with the control cheeses without addition of probiotic cultures. Number of live probiotic bacteria remained at about 106-107 CFU/g of probiotic cheeses during 45 days of ripening, which was confirmed by RAPD method. Sensory properties of probiotic semi-hard ewe’s cheese with Bifidobacterium animalis subsp. lactis BB-12 were similar to those obtained for cheeses without addition of probiotic, while addition of Lactobacillus acidophilus LA-5 improved the taste of cheeses. Obtained results demonstrated that semi-hard ewe’s cheese can be an effective matrix for addition of probiotic cultures Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5.
