Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

Abstract

The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

“…The sensory characteristics of LFC were evaluated according to 10–15 trained panelists from the Dairy Science Department, Assiut University. The LFC was examined as described in a previous study (Hamdy et al., 2020). Samples were evaluated for color and appearance (15 points), flavor (50 points), and body and texture (35 points) to have 100 points as a total.…”

“…Consequently, the typical Feta cheese is produced from pasteurized milk to assure the safety of consumers and to maintain the typical characteristics of cheese over the year. However, Feta cheese produced from pasteurized milk has various challenges because of its lack of flavor intensity as compared to Feta cheese made from raw milk (Bintsis & Robinson, 2004; Hamdy et al., 2020).…”

“…lactis (LL) (Michaelidou et al., 2003) attributable to their metabolism activity in producing desirable flavors (Champagne et al., 2009). Furthermore, probiotic bacteria have been used to provide health benefits to the consumers when 5–7 log cfu/g exist in the product (Hamdy et al., 2020; Roy, 2001).…”

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics

“…Titratable acidity was determined by calculating the lactic acid content in the yogurt (Akın et al., 2007; Sadler & Murphy, 2010). Total bacterial count (TBC), Bifidobacterium bifidum (Bb) count, yeast, and mold counts were determined as described by Hamdy and others (Hamdy et al., 2021). The chemical and microbiological analyses were performed at 0, 4, 8, 12, and 16 d.…”

“…Sensory evaluation of probiotic yogurt was also determined as described by Hamdy and others with some modifications (Hamdy et al., 2021). Samples were evaluated for color and appearance (15 points), flavor (45 points), acidity (10 points), body and texture (30 points) to have 100 points as a total.…”