Manufacture of Probiotic Soft Cheese by Using Bifidobacterium breve and Fortification by Yeast Extract

Abstract

Cheese has recently been the focus of a number of marketing and scientific investigations, due to its effectiveness in delivering probiotics to the digestive tract. The objective of this study was to examine the effect of using yeast extract (YE) 0.1, 0.5, and 1% with cheese cultures (Lactococcus lactis sub sp lactis 2% and Lactococcus lactis sub sp cremoris 2%) and Bifidobacterium breve at 1, 3, and 5% on the chemical composition, microbiological quality, organoleptic properties, and shelf-life stability of probiotic soft cheese (PSC) during storage at 5˚± 2˚C for 60 days. The acidity, moisture, salt, Lactic acid bacteria (LAB) count, total bacterial count (TBC), Bif. breve count, yeasts & molds, coliform count, and organoleptic properties were examined in the PSC after 0, 15, 30, 45, and 60 days of storage. The addition of YE increased the total CFU of Bif. breve, LAB, TBC, content of salt, and development titratable acidity (DTA) during storage. On the other side, moisture content was decreased (P < 0.05) during storage. The antimicrobial activity of Bif. breve delayed the growth of yeast, molds, and coliform bacteria during storage. The overall acceptability of PSC had improved (P < 0.05) by the addition of synbiotics (Bif. breve and YE), as compared with the control. using 5% Bif. breve + 0.1, 0.5, and 1% YE and 3% Bif. breve +1% YE resulted increase in significant flavor, texture, and overall acceptability, compared with the control.