Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria

Ayana, Amsalu; Ibrahim, Amal Elsady

doi:10.3923/ajft.2015.48.57

Cited by 7 publications

(2 citation statements)

References 13 publications

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“…SWP and Ash/DM contents of free fat soft cheese made by A1 starter culture were significantly higher than all of the other examined samples. These results are in agreement with those reported by Badawi and Kebary (1998); Abou Ayana and Amal (2015).The results could be attributed to the reduction in the moisture content up to the end of the storage period.…”

Section: Results Presented In Table (4)supporting

confidence: 93%

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

Gobashy

El-Nawawy

Aumara

et al. 2020

Arab Universities Journal of Agricultural Sciences

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Free fat soft cheese was made from standardized buffalo's milk (control full fat 4.2% and 0.05% free fat milk). Milk were divided into eight portions, the first two treatments were made of full fat milk (control) without cheese starter (control), and the second was made of free fat milk without cheese starter (control). The other six treatments were made of free fat soft cheese with different starter cultures: A1 and A2 by using White Daily 82 and White Daily 42 (acid producing starter cultures). V1 and V2 treatments were made with mixed starter of acid-producing cultures (A1) and exopolysaccharide-producing lactic acid bacteria (YF-L811and YC-X11). V3 and V4 treatments were made with mixed starter of acid-producing cultures (A2) and exopolysaccharide-producing lactic acid bacteria (YF-L811 and YC-X11). Three replicates of full and free fat soft cheese were traditionally made and stored at 5± 1°C. Samples were analyzed when fresh and after 7, 15, 30, 45, 60, 90 and 120 days of storage, and examined for chemical, microbiological, rheological and organoleptic characteristics.Results designated that, the use of exopolysaccharide-producing LAB in V1 treatment free fat soft cheese resulted in the highest soluble nitrogen / total nitrogen, soluble tyrosine and tryptophan contents, and the rate of accumulation of total volatile fatty acids compared, with all other cheese treatments. The highest lactic acid bacterial counts were detected in fresh V1 free fat soft cheese and V2. Lactic acid bacterial counts gradually decreased within 120 days of the storage. Yeast and mould counts were less than the standards within first 60 days of the storage period. Total viable bacterial counts slightly increased in all cheese samples, as the storage period progressed. Hardness, cohesiveness, chewiness and adhesiveness properties were high in control full-fat, as compared with all other free fat cheese. Free fat soft cheeses in the presence of acid producing bacteria mixed with exopolysaccharide producing-lactic acid bacteria as starter culture could be recommended.

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Section: Results Presented In Table (4)supporting

confidence: 93%

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

Gobashy

El-Nawawy

Aumara

et al. 2020

Arab Universities Journal of Agricultural Sciences

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“…16 Different research groups have conducted several studies to investigate the use of fat replacers, prebiotics and probiotics in the development of low-fat yogurt. 17,18 This study aims to use water chestnut starch along with prebiotics such as FOS and inulin as a fat replacer and substrate for the viability of incorporated probiotic bacteria during the optimization for production of low fat avored probiotic yogurt. Incorporation of mango pulp in yogurt can increase its nutritional value, aroma and avor, which can improve physico-chemical attributes like sensory properties and texture and reduce syneresis in the product.…”

Section: Introductionmentioning

confidence: 99%

Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain

Borah,

Kakoty,

Borah

et al. 2024

Sustainable Food Technol.

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Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product

Ismail

Hamad

Elraghy

2017

Probiotics & Antimicro. Prot.

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Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10 cfu g of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

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Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria

Cited by 7 publications

References 13 publications

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain

Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product

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