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

Ahmed, Munawar; Rathnakumar, Kaavya; Awasti, Nancy; Elfaruk, Mohamed Salem; Hammam, Ahmed R. A.

doi:10.1002/fsn3.2121

Cited by 20 publications

(19 citation statements)

References 26 publications

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“…This ratio was 1.4 and 2.5 in Feta-type cheese made from MCC with 6% and 9% protein, respectively. The TS and TP of Feta-type cheese made from MCC were similar to that in typical Feta-type cheese (30-50% and 13-20%, respectively), as reported in previous studies [4][5][6][42][43][44][45]. No differences were found in the salt and ash contents of Feta-type cheese (approximately 11% and 12%, respectively).…”

Section: Compositionsupporting

confidence: 87%

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Hammam

Kapoor

Salunke

et al. 2021

Foods

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Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2–9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.

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Section: Compositionsupporting

confidence: 87%

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Hammam

Kapoor

Salunke

et al. 2021

Foods

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“…thermophilus containing cheese. Ahmed et al (2021) reported lower numbers of about 6.6 cfu/g in low-fat feta cheese in 6%-8% brine solution during 14 days of storage compared with our study. Rhoades et al (2017) found about 8 cfu/g of total lactic acid bacteria and 5-6 cfu/g yeast and molds in Greek Type Feta brined cheese and in our study, lactic acid bacteria and mold yeast numbers were higher than these results.…”

Section: Microbial Analysis Resultscontrasting

confidence: 81%

“…Ahmed et al (2021) reported lower numbers of about 6.6 cfu/g in low‐fat feta cheese in 6%–8% brine solution during 14 days of storage compared with our study.…”

Section: Resultscontrasting

confidence: 74%

Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

İrkin

Özgür

Taş

2022

Food Processing Preservation

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Total lactic acid bacteria, Lactococcus spp., yeast, and mold counts in white cheese were determined during 55 days of storage in brine solutions with 4%, 6%, 8%, 10%, 12%, 14%, and 16% (w/v) salt concentrations at 4°C. In addition to salt content, dry matter, acidity, protein, fat contents, and sensory evaluations of cheese were also determined. Lactococcus spp. numbers in cheese salted with 4% and 14% brines (w/v salt concentrations) were 9.32 and 8.48 log cfu/g at the 55 days of storage, respectively. The lowest total lactic acid number was 7.24 for cheese in brine with 16% (w/v) salt concentration after 55 days of storage. Yeast numbers were 7.01 and 6.71 log cfu/g for cheese in brines with 4% and 16% (w/v) salt concentrations. Cheese samples salted in 12% and 14% (w/v) concentrations of brines have the highest sensory scores. Analysis results were interpreted mathematically by “fuzzy soft set” modeling. Novelty impact statement This research is a novel study detailing mathematical modeling related to optimizing the salt concentration to preserve the viability of lactic acid starter culture bacteria in the white cheese. Also, it covers the first optimizing method for process control in the cheese industry with the application of “fuzzy soft set theory.”

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“…No, the colonies have been identified as the last period of time. These results are consistent with those obtained by Ahmed et al (2021) Therefore, probiotics can reach the intestines and supply health benefits. (Bosnea et al 2009).…”

Section: Microbiological Analysissupporting

confidence: 93%

Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على الخواص الکيميائية والميکروبيولوجية للجبن الأبيض الطري المصنع بإضافة البکتريا Bifidobacterium longum

Ibrahim¹,

El-Galil

El-Raheem

et al. 2021

Journal of Food and Dairy Sciences

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The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6% salt, T2 contained 7% salt, T3 contained 8% salt and T4 contained 9% salt. Then, cheese treatments are stored at 5±1 o C for 90 days. The chemical and microbiological analysis were carried when fresh and after 15, 30, 45, 60, 75 & 90 days of storage periods. Statistical analysis showed that there was a highly significant difference (p < 0.0001) in the acidity (%), moisture content, fat (%), salt (%), total protein (%) and soluble nitrogen (%) between cheese treatments. Also a highly significant difference (p < 0.0001) was found during the 90 days of pickled time. Microbiological analysis showed that there was a negative correlation between the salt level and the numbers of Bifidobacterium longum in control samples, which made with lowest salt content (%). which maintained a high numbers of Bifidobacterium longum of 5-7 log CFU / g. after 75 days.

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

Cited by 20 publications

References 26 publications

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

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