Format

Send to

Choose Destination
J Food Sci Technol. 2014 Dec;51(12):3902-9. doi: 10.1007/s13197-013-0945-7. Epub 2013 Feb 10.

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening.

Author information

1
Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
2
National Dairy Research Institute, Karnal, 132001 Haryana India ; Q-35, Radhasoamy Satsang, Dera Baba Jaimal Singh, Beas, Amritsar, 143204 Punjab India.

Abstract

A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 10(7) viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was depleted within 15 days. Moisture decreased from 46.61 and 47.24 % to 42.06 and 42.46 % in control and experimental samples, respectively while pH in both the cheeses increased from ~5.20 to ~5.45. The free fatty acids increased from 2.23 % and 2.31 % on 0-day to 2.78 % and 2.83 % after 3 months, in control and probiotic cheeses, respectively. The 0-day and 3-month values of total volatile fatty acids in both samples were ~2.30 and ~2.95 ml NaOH (0.1 N) used per 10 g cheese, respectively. The soluble protein increased respectively from 5.42 and 5.30 % to 15.00 and 14.96 % after 3 months of storage in control and experimental cheeses. More of α-casein was degraded than β-casein after 3 months in both the samples. The study demonstrated that Edam cheese may be a suitable vehicle for delivering probiotic bifidobacteria to the end user.

KEYWORDS:

Bifidobacteria; Edam cheese; Free fatty acids; Probiotic; Ripening; Soluble protein

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center