Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

Food Science & Nutrition

Ahmed R. A. Hammam¹  Mahmoud E. Ahmed¹  Ahmed M. Hamdy¹  Yaser M. A. El‐Derwy¹  Mohamed Salem Elfaruk²  Dipakkumar Mehta³ 

[1] Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt;Dairy and Food Science Department South Dakota State University Brookings SD USA;Research and Development Wells Enterprises Inc. Le Mars IA USA;

关键词: cheese microbiology;    feta cheese;    flavor;    low‐fat;    probiotic adjuncts;    sensory analysis;   

DOI  :  10.1002/fsn3.1889

来源: DOAJ

【 摘 要 】

Abstract The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.

【 授权许可】

Unknown