NDLI: Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage.

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Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage.

Content Provider	Europe PMC
Author	Ehsannia, Sheida Sanjabi, Mohammad Reza
Abstract	Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (107–108 CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC4837710&blobtype=pdf
ISSN	00221155
Volume Number	53
DOI	10.1007/s13197-015-2159-7
PubMed Central reference number	PMC4837710
Issue Number	2
PubMed reference number	27162379
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-01-06
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2016
Subject Keyword	Bacillus coagulans spores Cheese safety Probiotic cheese Low sodium Antimicrobial potential Spoilage
Content Type	Text
Resource Type	Article
Subject	Food Science

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