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

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Journal of Food Science and Technology : Volume 53, Issue 1, January 2016

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

Content Provider	Springer Nature Link
Author	Ehsannia, Sheida Sanjabi, Mohammad Reza
Copyright Year	2016
Abstract	Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10$^{7}$–10$^{8}$ 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.
Starting Page	996
Ending Page	1003
Page Count	8
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	53
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-01-06
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bacillus coagulans spores Cheese safety Probiotic cheese Low sodium Antimicrobial potential Spoilage Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE

Probiotic Bacillus coagulans MTCC 5856 spores exhibit excellent in-vitro functional efficacy in simulated gastric survival, mucosal adhesion and immunomodulation

Physicochemical Properties and Excipient Compatibility studies of Probiotic Bacillus coagulans Spores

SPOILAGE OF VACUUM-PACDD SLICED PROCESSED MEATS DURING REFRIGERATED STORAGE

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

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