Enhancement of low-fat Feta cheese characteristics using probiotic bacteria

被引：17
|
作者：
Hamdy, Ahmed M. [1 ]
Ahmed, Mahmoud E. [1 ]
Mehta, Dipakkumar [2 ]
Elfaruk, Mohamed Salem [3 ,4 ]
Hammam, Ahmed R. A. [1 ,3 ]
El-Derwy, Yaser M. A. [1 ]
机构：
[1] Assiut Univ, Dept Dairy Sci, Fac Agr, Assiut, Egypt
[2] Wells Enterprises Inc, Res & Dev, Le Mars, IA USA
[3] South Dakota State Univ, Dairy & Food Sci Dept, SDS 311,Box 2104, Brookings, SD 57007 USA
[4] Nalut Univ, Coll Med Technol, Nalut, Libya
来源：
FOOD SCIENCE & NUTRITION | 2021年 / 9卷 / 01期
关键词：
cheese microbiology; feta cheese; flavor; low-fat; probiotic adjuncts; sensory analysis; LACTOBACILLUS-ACIDOPHILUS; BIFIDOBACTERIUM; VIABILITY; PROTEOLYSIS; QUALITY; GROWTH; CASEI; MILK;
D O I：
10.1002/fsn3.1889
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：62 / 70
页数：9
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