Manufacture of Turkish Beyaz cheese added with probiotic strains

Kilic, Gülden Basyisgit; Kuleaşan, Hakan; Eralp, Ismail; Karahan, Aynur Gül

doi:10.1016/j.lwt.2008.12.015

Cited by 56 publications

(24 citation statements)

References 36 publications

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“…Third, microorganisms consumed part of the free water by microbial metabolism during the ripening process. Other researchers reached the same experimental result that the pH value of probiotic cheese is lower than that of control cheese as in paper (Buriti, Da Rocha, Assis, & Saad, 2005;Mahmoudi et al, 2013; where Minas fresh cheese was added with L. paracasei and L. acidophilus La-5, in paper (Bergamini, Hynes, & Zalazar, 2006) where Pategrás cheese was added with L. acidophilus and L. paracasei, in paper (Burns et al, 2008) where Crescenza Cheese was added with L. casei and L. acidophilus and in paper (Kılıç, Kuleaşan, Eralp, & Karahan, 2009) where Turkish Beyaz cheese was added with L. fermentum and L. plantarum.…”

Section: Proteolysismentioning

confidence: 60%

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Jia

Gong

2015

CyTA - Journal of Food

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Influence of Lactobacillus casei LC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period La influencia del Lactobacillus casei LC2W en la proteólisis y los compuestos aromáticos del queso Cheddar durante el periodo de maduración Cheddar cheeses were prepared with or without Lactobacillus casei LC2W for studying the survival of the probiotic bacteria and the influence of this strain on cheese proteolysis and aroma compounds of 180 days at 6°C. Following ripening, the probiotic bacteria counts remained about 10 8 cfu/g. In addition, the water-soluble nitrogen (WSN)/total nitrogen (TN) and phosphotungstic acid soluble nitrogen 5% (PTA-SN)/TN had significant differences between cheeses with and without probiotic strain at the end of ripening. Analysis of aroma compounds showed that probiotic cheese had more aroma compounds than control cheese during the ripening period, and principal components analysis (PCA) showed that the aroma profile of the two types of Cheddar cheeses belonged to different areas at the beginning of ripening, but after 180 days of ripening they were in the same area. The study demonstrated that L. casei LC2W can be used as an adjunct culture into Cheddar cheese for making a functional food. Keywords: Cheddar cheese; Lactobacillus casei LC2W; probiotic; functional foodsLos quesos Cheddar se prepararon con y sin Lactobacillus casei LC2W para estudiar la supervivencia de la bacteria probiótica y la influencia de esta sobrecarga en la proteólisis del queso y los compuestos aromáticos durante 180 días a 6°C. Mediante la maduración, los recuentos de bacteria probiótica se mantuvieron alrededor de 10 8 cfu/g. Adicionalmente, el nitrógeno soluble en agua (WSN)/nitrógeno total (TN) y el nitrógeno soluble en ácido fostotúngstico 5% (PTA-SN)/TN tuvieron diferencias significativas entre los quesos con y sin sobrecarga probiótica al final de la maduración. El análisis de los compuestos aromáticos mostraron que el queso probiótico tenía más compuestos aromáticos que el queso control durante el periodo de maduración, además el análisis de compuestos principales (PCA) mostró que el perfil del aroma de los dos tipos de queso Cheddar pertenecía a un área distinta al principio de la maduración, pero después de 180 días madurando, estos estaban en la misma área. El estudio demostró que el L. casei LC2W puede ser utilizado como cultivo auxiliar en el queso Cheddar para la elaboración de alimentación funcional.

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Section: Proteolysismentioning

confidence: 60%

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Jia

Gong

2015

CyTA - Journal of Food

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“…Buriti et al (2007a) determined that pH decreasing capacity of S. thermophilus he had used in the production of Minas fresh cheese is high and during production for all cheese samples pH has decreased. Basyigit Kilic et al (2009) showed that the chemical analysis of probiotic cheese samples utilization of the tested probiotic microorganisms in Turkish Beyaz cheese production has no adverse effect on cheese composition. The results obtained in this study are in agreement with the results of researchers concerned.…”

Section: Methodsmentioning

confidence: 99%

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

Yerlıkaya¹,

Özer²

2014

Food Sci. Technol (Campinas)

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“…These bacteria are thought to confer health‐beneficial effects such as activation of the immune system, anticarcinogenicity, antihypertensivity and regulation of microbial balance in the gut. Owing to their potential health benefits, they are often added to dairy preparations to produce healthy functional products 2–4. However, the demand for alternatives to dairy products is growing because of problems with allergenicity, cholesterol levels and lactose intolerance and the desire for vegetarian alternatives 5…”

Section: Introductionmentioning

confidence: 99%

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

2009

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Manufacture of Turkish Beyaz cheese added with probiotic strains

Cited by 56 publications

References 36 publications

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

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