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  • Viability of Bifidobacterium bifidum and its effect on the microbial, chemical and sensorial characteristics of traditional Koozeh cheese.

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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
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    . 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
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    during the maintenance and time of consuming in food has become a challenge in food hygienefood hygieneSubject Category: Miscellaneous
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    and technology. The aim of this work was to investigate the viability of Bifidobacterium bifidumbifidobacterium bifidumSubject Category: Organism Names
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    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
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    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
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    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
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    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
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    . 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
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    during ripening. The reduction of total viable and yeastsyeastsSubject Category: Organism Groups
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    -moldsmoldsSubject Category: Organism Groups
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    moldsSubject Category: Organism Groups
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    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
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    Descriptor(s) : cheese qualitycheese qualitySubject Category: Properties
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    , cheese ripeningcheese ripeningSubject Category: Techniques, Methodologies and Equipment
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    , cheesemakingcheesemakingSubject Category: Disciplines, Occupations and Industries
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    , cheesescheesesSubject Category: Commodities and Products
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    , food hygienefood hygieneSubject Category: Miscellaneous
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    , functional foodsfunctional foodsSubject Category: Commodities and Products
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    , moisture contentmoisture contentSubject Category: Properties
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    , mouldsmouldsSubject Category: Organism Groups
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    , pasteurized milkpasteurized milkSubject Category: Commodities and Products
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    , pHphSubject Category: Properties
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    , probioticsprobioticsSubject Category: Miscellaneous
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    , sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
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    , yeastsyeastsSubject Category: Organism Groups
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    Identifier(s) : cheese making, hydrogen ion concentration, Koozeh cheese, moldsmoldsSubject Category: Organism Groups
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    , potential of hydrogen

    Geographical Location(s) : IraniranSubject Category: Geographic Entities
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    Broader term(s) : BifidobacteriumbifidobacteriumSubject Category: Organism Names
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    , BifidobacteriaceaebifidobacteriaceaeSubject Category: Organism Names
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    , BifidobacterialesbifidobacterialesSubject Category: Organism Names
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    , ActinobacteridaeactinobacteridaeSubject Category: Organism Names
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    , ActinobacteriaactinobacteriaSubject Category: Organism Names
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    , BacteriabacteriaSubject Category: Organism Names
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    , prokaryotesprokaryotesSubject Category: Organism Names
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    , Developing Countriesdeveloping countriesSubject Category: Miscellaneous
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    , Middle Eastmiddle eastSubject Category: Geographic Entities
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    , Threshold Countriesthreshold countriesSubject Category: Miscellaneous
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    , West Asiawest asiaSubject Category: Geographic Entities
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    , AsiaasiaSubject Category: Geographic Entities
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