Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese. (November 2014)

• Record Type: Journal Article
• Authors: Gursoy, Oguz; Gokce, Ramazan; Con, Ahmet Hilmi; Kinik, Ozer
• Is Part Of: International journal of food sciences and nutrition. Volume 65:Number 7(2014)
• Page Start: 816
• Page End: 820
• Publication Date: 2014-11
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2014.934209
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>Survival of the probiotic adjunct culture <italic>Bifidobacterium longum</italic> and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. <italic>Bifidobacterium longum</italic> were able to survive at higher levels (&gt;10⁷cfu/g cheese) than the therapeutic minimum (10⁶–10⁷cfu/g cheese) after 90 d and did not have any negative effect on the survival of <italic>Streptococcus</italic> spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of <italic>B. longum</italic> used in this study, and white brined cheeses with <italic>B. longum</italic> may be considered as a probiotic dairy product.</p> </abstract>