The ripening of UF white brined cheeses made with probiotic culture
2007
Djerovski, J., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Pudja, P., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Radulovic, Z., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Obradovic, D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Martinovic, M., Mlekara Granice, Mladenovac (Serbia)
UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus were high (greater than 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probiotic bacteria may improve sensory, particularly flavour UF cheese characteristics.
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