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Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans

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Abstract

Kashk is a traditional fermented product in Iran. In this study, Bacillus coagulans (BC) was added to kashk during hot filling. The acidity decreased in the BC kashk during the storage period. After 60 days of storage of BC and control kashk, the pH was 3.87 and 3.79, respectively. Bacillus coagulans survival was higher than the recommended minimum limit of 7 log CFU/g during 24-day storage. ΔE, a parameter describing the color change obtained by measuring changes in brightness, redness and yellowness during storage was lower BC kashk than in control kashk. Hardness and adhesiveness increased significantly during storage (p < 0.05). The sensory parameters were not different between BC and control kashk. Therefore, BC could be added as a probiotic microorganism to kashk because it could survive hot filling mode and storage condition with no change in organoleptic attributes. In conclusion, BC kashk could result in new products with increased health benefits.

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Acknowledgements

The authors gratefully acknowledge the financial support of the Research Affairs Office at Shiraz University. They are also express their due thanks to Dr. E. Zare, the head of Fars Agricultural and Natural Resources Research and Education Center, for providing dairy pilot. This research was partially supported by grant number 97-GR-VT-11 from Shiraz University Research Council.

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Authors and Affiliations

  1. Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Fars, Iran

    Seyed Saeed Sekhavatizadeh, Mahmoud Aminlari, Hamid Reza Gheisari & Seyed Sharam Shekarforoush

  2. Faculty of Agricultural Engineering Research Institute, Fars Agricultural, and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran

    Seyed Saeed Sekhavatizadeh

  3. Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Fars, Iran

    Mahmoud Aminlari

  4. Department of Food Science and Technology, School of Agriculture, Shiraz University, Fars, 71345, Iran

    Mohammad Taghi Golmakani

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  1. Seyed Saeed Sekhavatizadeh
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Correspondence to Mahmoud Aminlari.

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Sekhavatizadeh, S.S., Aminlari, M., Gheisari, H.R. et al. Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans. J Consum Prot Food Saf 14, 377–387 (2019). https://doi.org/10.1007/s00003-019-01226-4

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