The influence of probiotic bacteria on the properties of Iranian white cheese

Authors


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Abstract

The viability of Bifidobacterium animalis (ATCC 25527) and Lactobacillus rhamnosus (ATCC 7469), study of interaction between probiotic and starter and their effect on the properties of Iranian white cheese were investigated during 60 days of ripening. The results indicated that probiotics did not exert any effect on the growth of commercial starters, but starters showed a synergistic effect on the growth of probiotics, and probiotics survived above the recommended level for the therapeutic minimum (106–107 cfu/g) after 60 days. Addition of probiotic adjunct did not alter the chemical composition except for moisture and protein. Also, the highest pH value was in probiotic cheeses without starter.

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