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Viability of commercial probiotic cultures in cottage cheese containing black cumin seed

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Abstract

In this study, the effect of black cumin seeds (Nigella sativa) was investigated on the viability of commercial probiotic cultures added to cottage cheese. Physicochemical and sensory properties of the probiotic cottage cheeses were also studied. The probiotic cottage cheeses were produced by incorporating of Bifidobacterium animalis or Lactobacillus casei and different levels of the black cumin seeds (0, 1, and 2%) and then stored at refrigerated temperature for 25 days. The population of the probiotic strains added to the flavored cottage cheeses was slightly increased during storage compared with the control cheeses. Enumeration results showed that the counts of Lactobacillus casei were higher than those of B. animalis during storage. Some of physicochemical properties of the samples changed by addition of the black cumin seeds, as significantly. Addition of black cumin seeds had a significant difference between flavored and control cheeses. Our results indicated that by addition of black cumin seed can produce a probiotic cottage cheese with improved taste and acceptability.

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Acknowledgements

The authors gratefully acknowledge the financial support received from Baqiyatallah University of Medical Science (Tehran, Iran) and Kalleh Dairy Company (Amol, Iran).

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Authors and Affiliations

  1. Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Hossein Rostami

  2. Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Hasan Hamedi

  3. Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, Iran

    Moein Ghaderi

Authors
  1. Hossein Rostami
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  2. Hasan Hamedi
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  3. Moein Ghaderi
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Correspondence to Moein Ghaderi.

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Rostami, H., Hamedi, H. & Ghaderi, M. Viability of commercial probiotic cultures in cottage cheese containing black cumin seed. Food Measure 12, 1648–1653 (2018). https://doi.org/10.1007/s11694-018-9780-x

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  • DOI: https://doi.org/10.1007/s11694-018-9780-x

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