Biochemical changes of Iranian probiotic Lighvan cheese

Abstract

Lighvan cheese from ewe and goat milk was produced according to a traditional protocol, and with the addition of 9 log₁₀ cfu/g fresh cells of Bifidobacterium lactis subsp. animalis. Probiotic Lighvan cheese was studied to determine the survival of B. lactis subsp. animalis and biochemical changes during 60 days of ripening of probiotic Lighvan cheese. Lipolysis level and organoleptic assessments were analysed. B. lactis subsp. animalis cells survived in cheese samples at concentrations up to 6.84 log₁₀ cfu/g for at least 60 days of storage time. The lipolysis level increased continuously until the end of the ripening period.The ripening stage was the main factor affecting the cheese sensory properties.