Physio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture

Abstract

Abstract Probiotics are live microorganisms with various benefficial effect on human health when consumed in adequate amount. Soft cheese is one of fermented milk products involving lactic acid bacteria (LAB) which may be potential as functional food. Concentration ratios of starter culture Lactobacillus plantarum IS-10506 and Streptococcus thermophilus were 1:1, 2:1, and 1:2 (v/v) at 5%, 10%, and 15% (v/v) at 106 CFU mL−1 cultures and incubated at 37 °C for 90 minutes. Chemical (pH and moisture content), microbiology (LAB total count), and sensory (preference test) were analyzed. The results showed that there was no significant difference (p-value < 0.05) on the viability of LAB (in a range of 6×107 to 1.71×108 CFU mL−1) and on cheese yield (224-268.84 g L−1). Cheese fermented with 1:1 (v/v) Lactobacillus plantarum IS-10506 and Streptococcus thermophilus of 10% cultures (v/v) was the most preferred, scored 3.75 out of 5 in hedonic test for overall acceptability and the viable LAB was 1.71x108 CFU mL−1 with pH 4.95. The total yield was 257.54 g L−1 and its moisture content was 66.45%.