The application of probiotic strains in low scalded cheese and fresh cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F16%3AN0000057" target="_blank" >RIV/26722861:_____/16:N0000057 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The application of probiotic strains in low scalded cheese and fresh cheese

Popis výsledku v původním jazyce

This study was focused on application of probiotic strains of gastrointestinal origin in low scalded and fresh cheeses production. Their presence in foods can positively affect sensory properties and also may contribute to market enriched with a new type of low scalded cheese. Simultaneously production of antimicrobial substances by these bacteria may improve the safety and shelf life of foods. Five strains belonging to Lactobacillus sp. and three strains of Bifidobacterium sp. were supplemented to formula for low scalded cheeses in pilot plant productions. The addition of six strains of Bifidobacterium sp. was tested during manufacturing of fresh cheeses. Probiotic strains were applied together with the mesophilic starter. The cell count of used microbial strains and others microorganisms were controlled during ripening process of cheeses. The cell count of all the strains of lactobacilli exceeded the limit of 106 CFU / g during the whole period of ripening and sensory properties of cheeses were satisfactory as well. Sensory quality of low scalded cheeses with addition of Bifidobacterium sp. occurred also satisfactory but desired number of 106 CFU/g was achieved by only one strain.The respected level 106 CFU/g was sustained 14 days after the production by 3 strains of Bifidobacterium sp. All chosen strains of Lactobacillus sp. and one of Bifidobacterium sp. are suitable to enrich of low scalded cheeses with probiotics. Three strains of Bifidobacterium sp. occurred to be efficient in fresh cheeses.

Název v anglickém jazyce

The application of probiotic strains in low scalded cheese and fresh cheese

Popis výsledku anglicky

This study was focused on application of probiotic strains of gastrointestinal origin in low scalded and fresh cheeses production. Their presence in foods can positively affect sensory properties and also may contribute to market enriched with a new type of low scalded cheese. Simultaneously production of antimicrobial substances by these bacteria may improve the safety and shelf life of foods. Five strains belonging to Lactobacillus sp. and three strains of Bifidobacterium sp. were supplemented to formula for low scalded cheeses in pilot plant productions. The addition of six strains of Bifidobacterium sp. was tested during manufacturing of fresh cheeses. Probiotic strains were applied together with the mesophilic starter. The cell count of used microbial strains and others microorganisms were controlled during ripening process of cheeses. The cell count of all the strains of lactobacilli exceeded the limit of 106 CFU / g during the whole period of ripening and sensory properties of cheeses were satisfactory as well. Sensory quality of low scalded cheeses with addition of Bifidobacterium sp. occurred also satisfactory but desired number of 106 CFU/g was achieved by only one strain.The respected level 106 CFU/g was sustained 14 days after the production by 3 strains of Bifidobacterium sp. All chosen strains of Lactobacillus sp. and one of Bifidobacterium sp. are suitable to enrich of low scalded cheeses with probiotics. Three strains of Bifidobacterium sp. occurred to be efficient in fresh cheeses.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310256" target="_blank" >QJ1310256: Nové produkty na bázi mléka a obilovin pro potřeby lidské výživy s využitím biotechnologických postupů a mikroorganismů selektovaných pomocí genomických metod</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů