The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

Zoidou, Evangelia; Dimitrios, Karageorgos; Massouras, Theofilos; Emmanuel, Anifantakis

doi:10.15344/2456-8171/2016/114

Cited by 5 publications

(5 citation statements)

References 26 publications

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“…The results in Table 3 present the physicochemical characteristics of white cheese made with and without starter culture. All physicochemical characteristics were not significantly (P>0.05) affected by starter culture addition and this result agrees with that of Evangelia et al [27] who reported that the starter culture addition in cheese showed no significant variation in the composition. The result of fat content is in agreement with Salih and Abdalla [10] who stated that the fat content of cheese was not affected by the starter culture addition and this result might be due to a minor contribution of lactic acid bacteria to the lipolysis process in fermented dairy products [4].…”

Section: Effect Of Starter Culture On the Physicochemical Characteristics Of Cheesesupporting

confidence: 91%

Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

Al-Ghamdi¹,

Salih²,

Abdalla³

2021

GSC Adv. Res. Rev.

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This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus (log10 2.15 cfu/gm), Escherichia coli (log10 1.11 cfu/gm) and yeasts and moulds (log10 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

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Section: Effect Of Starter Culture On the Physicochemical Characteristics Of Cheesesupporting

confidence: 91%

Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

Al-Ghamdi¹,

Salih²,

Abdalla³

2021

GSC Adv. Res. Rev.

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“…The differences between the acetaldehyde levels of the cheeses were statistically significant (P <0.05). Evangelia et al, (2016) detected the presence of acetaldehyde in Galotyri cheese.…”

Section: Aldehydesmentioning

confidence: 97%

“…Acetaldehyde, which gives green apples, walnuts and roasted odors to foods, is an important volatile compound for the aroma formation of dairy products such as yogurt, fermented milk and fresh cheeses (Evangelia et al, 2016). Acetaldehyde is commonly found in fermented milk products and has a distinctive sweet and pungent odor.…”

Section: Aldehydesmentioning

confidence: 99%

Implications of Stabilizers Used in Brine of Soft White Cheese on the Aroma Profile of Cheeses

ÖZBEK,

GÜZELER

2023

Gıda

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This paper describes the compositional characterization of cheese brine and aroma profile of Soft White cheese which contains different stabilizers such as sodium caseinate, carrageenan and guar gum in the brine solutions. During the 60-day storage period, pH, titration acidity, dry matter, fat, salt and protein amounts of cheese brines were analyzed. The aroma profile of the cheese samples was examined by gas chromatography–mass spectrometry using a solid-phase microextraction technique and the proportional distribution of volatile compounds was revealed. The stabilizers in the brine increased the dry matter content in the cheese mass by binding the water and reduced salt penetration into the cheese mass. A total of 23 aromatic compounds were identified including 4 aldehydes, 5 alcohols, 4 esters, 1 ether, 5 hydrocarbons, 2 ketones and 2 organic acids in cheeses. Carrageenan and guar gum were found more effective than sodium caseinate in terms of flavor retention.

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“…The decrease in the count of probiotic bacteria in the cheese matrix during the ripening period has been obtained in similar studies as well. It has been stated that the main reason for this was associated with the increase in saline concentration in the cheese matrix during the ripening period (Castro et al, 2015;Evangelia et al, 2016;Moraes et al, 2018).…”

Section: Viability Of Lactobacillus Paracasei Used As Probiotic In Cheese During the Ripening Periodmentioning

confidence: 99%

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

Kavas

Kınık

et al. 2022

Food Sci. Technol

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In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period.For this purpose, the cheese was obtained using three types of microcapsules -symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0 C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.

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The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

Cited by 5 publications

References 26 publications

Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

Implications of Stabilizers Used in Brine of Soft White Cheese on the Aroma Profile of Cheeses

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

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