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Author(s) :
Mehdizadeh, T.
;
Milan, H. S.
;
Langroodi, A. M.
Author Affiliation :
Dept. of Food Hygiene, Faculty of Veterinary medicine, Urmia University, Urmia, Iran.
Author Email :
Tooraj.mehdizadeh@yahoo.com
Journal article
:
Iranian Journal of Nutrition Sciences & Food Technology
2018
Vol.13
No.4
pp.51-60
ref.48
Abstract :
Background and Objectives: Koozeh cheese is among the best known
of all traditional
Iranian cheesescheesesSubject Category: Commodities and Products
see more details. The Bifidobacteria family has been considered in functional food products due to its probiotic properties in recent years. Viability
of probiotic
bacteriabacteriaSubject Category: Organism Names
see more details during the maintenance and time
of consuming in food has become a challenge in
food hygienefood hygieneSubject Category: Miscellaneous
see more details and
technology. The aim
of this work was to investigate the viability
of Bifidobacterium bifidumbifidobacterium bifidumSubject Category: Organism Names
see more details and its effect on the microbial, chemical and sensorial characteristics
of traditional Koozeh cheese Materials and Methods: Survival
of Bifidobacterium bifidum (ATCC 29521) was investigated in the traditional Koozeh cheese prepared from
pasteurized milkpasteurized milkSubject Category: Commodities and Products
see more details and non-pasteurized milk.
B. bifidum was counted at 1, 15, 30, 45, 60, 75 and 90 days. The cheese samples were assessed for microbiological and chemical properties. Then they also were analyzed for
sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
see more details at the end
of 90 days
of ripening stage. Results: The amount
of Bifidobacterium bifidum in the cheeses produced by pasteurized milk and unpasteurized milk increased by as much as 2 and 1 log cycles, respectively. Moisture and
pHphSubject Category: Properties
see more details were lower in the cheeses produced by pasteurized milk containing probiotic in compare to the other samples. Salt content was significantly different in the samples produced by unpasteurized milk with probiotic at the end stage
of cheese ripeningcheese ripeningSubject Category: Techniques, Methodologies and Equipment
see more details. The sensory evaluation showed that the samples produced by pasteurized milk enriched with probiotic significantly had higher sensory scores. It was concluded that probiotic
Bifidobacterium bifidum can be used successfully in Koozeh cheese without adversely affecting the
cheese qualitycheese qualitySubject Category: Properties
see more details during ripening. The reduction
of total viable and
yeastsyeastsSubject Category: Organism Groups
see more details-
moldsmoldsSubject Category: Organism Groups
see more detailsmoldsSubject Category: Organism Groups
see more details counts was observed during the maturation
of cheese samples.
ISSN :
1735-7756
URL :
http://nsft.sbmu.ac.ir/article-1-2593...
Record Number :
20193216595
Publisher :
National Nutrition & Food Technology Research Institute
Location of publication :
Tehran
Country of publication :
Iran
Language of text :
Persian
Language of summary :
English
Indexing terms for this abstract:
Organism descriptor(s) :
Bifidobacterium bifidumbifidobacterium bifidumSubject Category: Organism Names
see more details
Descriptor(s) :
cheese qualitycheese qualitySubject Category: Properties
see more details, cheese ripeningcheese ripeningSubject Category: Techniques, Methodologies and Equipment
see more details, cheesemakingcheesemakingSubject Category: Disciplines, Occupations and Industries
see more details, cheesescheesesSubject Category: Commodities and Products
see more details, food hygienefood hygieneSubject Category: Miscellaneous
see more details, functional foodsfunctional foodsSubject Category: Commodities and Products
see more details, moisture contentmoisture contentSubject Category: Properties
see more details, mouldsmouldsSubject Category: Organism Groups
see more details, pasteurized milkpasteurized milkSubject Category: Commodities and Products
see more details, pHphSubject Category: Properties
see more details, probioticsprobioticsSubject Category: Miscellaneous
see more details, sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
see more details, yeastsyeastsSubject Category: Organism Groups
see more details
Identifier(s) :
cheese making, hydrogen ion concentration, Koozeh cheese, moldsmoldsSubject Category: Organism Groups
see more details, potential of hydrogen
Geographical Location(s) :
IraniranSubject Category: Geographic Entities
see more details
Broader term(s) :
BifidobacteriumbifidobacteriumSubject Category: Organism Names
see more details, BifidobacteriaceaebifidobacteriaceaeSubject Category: Organism Names
see more details, BifidobacterialesbifidobacterialesSubject Category: Organism Names
see more details, ActinobacteridaeactinobacteridaeSubject Category: Organism Names
see more details, ActinobacteriaactinobacteriaSubject Category: Organism Names
see more details, BacteriabacteriaSubject Category: Organism Names
see more details, prokaryotesprokaryotesSubject Category: Organism Names
see more details, Developing Countriesdeveloping countriesSubject Category: Miscellaneous
see more details, Middle Eastmiddle eastSubject Category: Geographic Entities
see more details, Threshold Countriesthreshold countriesSubject Category: Miscellaneous
see more details, West Asiawest asiaSubject Category: Geographic Entities
see more details, AsiaasiaSubject Category: Geographic Entities
see more details