Characteristics of Iranian Probiotic UF White Cheese

Abstract

Cheese is able to transport live probiotics due to its dry matter, fat, and higher pH than yogurt-like products. According to health organizations’ emphasis on promoting the consumption of healthy dairy products and consumers’ desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacterium bifidum sp. IR007-113 and Enterococcus faecium sp. IBRC-M 10836 as a single or combined study was investigated. The experimental cheeses used in this study include A: UF cheese as a control sample, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium, and D: probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium strains. Viability of probiotic organisms on the basis of log cfu/g and aroma compounds including (acetaldehyde, diacetyl, acetone, and acetic acid all in micrograms per gram) was assessed during the 60-day ripening period. The results showed that the probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all experimental cheeses contained probiotic strains above 106 cfu/g. The acetaldehyde compound increased during the 60-day storage period, and diacetyl, acetoin, and acetic acid contents decreased during the 60-day storage period except for the control sample. A total of 12 free fatty acids were identified in Iranian probiotic UF white cheese, which had the highest concentration of palmitic acid among saturated fatty acids and oleic acid among unsaturated fatty acids. The sensory scores of flavor increased during the 60-day storage period. Texture sensory scores of all experimental cheeses decreased during the storage period. In terms of acceptability, all experimental cheeses showed an increasing trend. In general, the results showed that it is possible to produce UF probiotic cheese with minimal adverse effects on quality characteristics and sensory acceptability. Also, treatment D had relatively better characteristics compared to other cheese variants.