Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
2014
Autori
Miočinović, JelenaRadulović, Zorica
Paunović, Dušanka
Miloradović, Zorana
Trpković, Goran
Radovanović, Mira
Pudja, Predrag
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5...% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.
Ključne reči:
Low-fat UF cheeses / probiotic bacteria / viability / proteolysis / sensory propertiesIzvor:
Archives of Biological Sciences, 2014, 66, 1, 65-73Izdavač:
- Srpsko biološko društvo, Beograd, i dr.
Finansiranje / projekti:
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.2298/ABS1401065M
ISSN: 0354-4664
WoS: 000330552400010
Scopus: 2-s2.0-84892409675
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Miočinović, Jelena AU - Radulović, Zorica AU - Paunović, Dušanka AU - Miloradović, Zorana AU - Trpković, Goran AU - Radovanović, Mira AU - Pudja, Predrag PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3481 AB - Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics. PB - Srpsko biološko društvo, Beograd, i dr. T2 - Archives of Biological Sciences T1 - Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria EP - 73 IS - 1 SP - 65 VL - 66 DO - 10.2298/ABS1401065M ER -
@article{ author = "Miočinović, Jelena and Radulović, Zorica and Paunović, Dušanka and Miloradović, Zorana and Trpković, Goran and Radovanović, Mira and Pudja, Predrag", year = "2014", abstract = "Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.", publisher = "Srpsko biološko društvo, Beograd, i dr.", journal = "Archives of Biological Sciences", title = "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria", pages = "73-65", number = "1", volume = "66", doi = "10.2298/ABS1401065M" }
Miočinović, J., Radulović, Z., Paunović, D., Miloradović, Z., Trpković, G., Radovanović, M.,& Pudja, P.. (2014). Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences Srpsko biološko društvo, Beograd, i dr.., 66(1), 65-73. https://doi.org/10.2298/ABS1401065M
Miočinović J, Radulović Z, Paunović D, Miloradović Z, Trpković G, Radovanović M, Pudja P. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences. 2014;66(1):65-73. doi:10.2298/ABS1401065M .
Miočinović, Jelena, Radulović, Zorica, Paunović, Dušanka, Miloradović, Zorana, Trpković, Goran, Radovanović, Mira, Pudja, Predrag, "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria" in Archives of Biological Sciences, 66, no. 1 (2014):65-73, https://doi.org/10.2298/ABS1401065M . .