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Journal of Food Science and Technology

, Volume 51, Issue 12, pp 3902–3909 | Cite as

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

  • Latha SabikhiEmail author
  • M. H. Sathish Kumar
  • B. N. Mathur
Original Article

Abstract

A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 107 viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was depleted within 15 days. Moisture decreased from 46.61 and 47.24 % to 42.06 and 42.46 % in control and experimental samples, respectively while pH in both the cheeses increased from ~5.20 to ~5.45. The free fatty acids increased from 2.23 % and 2.31 % on 0-day to 2.78 % and 2.83 % after 3 months, in control and probiotic cheeses, respectively. The 0-day and 3-month values of total volatile fatty acids in both samples were ~2.30 and ~2.95 ml NaOH (0.1 N) used per 10 g cheese, respectively. The soluble protein increased respectively from 5.42 and 5.30 % to 15.00 and 14.96 % after 3 months of storage in control and experimental cheeses. More of α-casein was degraded than β-casein after 3 months in both the samples. The study demonstrated that Edam cheese may be a suitable vehicle for delivering probiotic bifidobacteria to the end user.

Keywords

Edam cheese Bifidobacteria Probiotic Ripening Soluble protein Free fatty acids 

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Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Latha Sabikhi
    • 1
    Email author
  • M. H. Sathish Kumar
    • 1
  • B. N. Mathur
    • 2
    • 3
  1. 1.Dairy Technology DivisionNational Dairy Research InstituteKarnalIndia
  2. 2.National Dairy Research InstituteKarnalIndia
  3. 3.AmritsarIndia

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