Author:
Wahhab Hoor S.,Al-Mosowy Azhar J.
Abstract
Abstract
The current study aimed to use the postbiotics and killed cells of Lactobacillus acidophilus and compare them with the live cells of this probiotic in extending the shelf life of soft cheese and increasing its shelf life. This was done by manufacturing 6 treatments of soft cheese and adding probiotic Lactobacillus acidophilus and its postbiotics in addition to the addition of dead cells after heat killing to the curd at a concentration of 5 and 10% for each addition. These additions and treatments were compared with the control cheese treatment that was free of any addition. The results showed that the cheese treatments containing probiotic Lactobacillus acidophilus and its postbiotics were more stable and had fewer bacterial counts, as no change in bacterial counts was observed during the 24-day period and its free of psychrophilic bacteria, coliform bacteria, yeasts and molds., all of which was reflected in the chemical characteristics of the treatments in terms of pH, total acidity, soluble nitrogen and the degree of fat hydrolysis, which were lower in the treatments supplemented with the live probiotic and its metabolites. While the results for the control cheese showed a clear development and an increase in bacterial numbers with the appearance of yeasts and molds as storage progressed towards 24 days, and this showed a clear deterioration in the chemical characteristics of the control cheese after 10 days of storage of the cheese treatments.