PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA
This study aimed to produce probiotic (Arabic cheese) by using a mixture of probiotic bacteria namely; <em>Lactobacillus acidophilus </em>and<em>Bifidobacteriumlongum</em>. The cheese samples were made from sheep milk. Control cheese was made with rennet only, while the prob...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2019-06-01
|
| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_161287_14ae92e8207b8b85534a3b8a54e4f30a.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849315447665590272 |
|---|---|
| author | Maha Yousif |
| author_facet | Maha Yousif |
| author_sort | Maha Yousif |
| collection | DOAJ |
| description | This study aimed to produce probiotic (Arabic cheese) by using a mixture of probiotic bacteria namely; <em>Lactobacillus acidophilus </em>and<em>Bifidobacteriumlongum</em>. The cheese samples were made from sheep milk. Control cheese was made with rennet only, while the probiotic cheese was made with a combination of probiotic bacterial strains in addition to the rennet. The produced cheese were analyzed chemically, microbiologically, and organoleptically at intervals (fresh, 7, 14, 21, and 28 days) at 4 c in refrigerator. The results of the study revealed, a decrease in moisture content, pH, and total protein percentand an increase in fat, acidity, and soluble nitrogen percentages with the increase in storage periods for both kinds of cheese (the control and probioticcheese). The counts of Lb. acidophilus and Bif. Lognum were kept more than 10<sup>6 </sup>during the storage and at the end of the storage. The probiotic cheese and the control had high scores of organoleptic properties. The results indicated that, the produced cheese (Arabic cheese) which contained both strains of probiotic bacteria offers another way in using dairy products as functional food. |
| format | Article |
| id | doaj-art-c411c1bdbc1e4e47a30bb0e61c5eb335 |
| institution | Kabale University |
| issn | 1815-316X 2224-9796 |
| language | English |
| publishDate | 2019-06-01 |
| publisher | College of Agriculture |
| record_format | Article |
| series | Mesopotamia Journal of Agriculture |
| spelling | doaj-art-c411c1bdbc1e4e47a30bb0e61c5eb3352025-08-20T03:52:07ZengCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962019-06-0145118719610.33899/magrj.2019.161287161287PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIAMaha Yousif0Food Sciences Dept., College of Agriculture and Forestry, Mosul University. IraqThis study aimed to produce probiotic (Arabic cheese) by using a mixture of probiotic bacteria namely; <em>Lactobacillus acidophilus </em>and<em>Bifidobacteriumlongum</em>. The cheese samples were made from sheep milk. Control cheese was made with rennet only, while the probiotic cheese was made with a combination of probiotic bacterial strains in addition to the rennet. The produced cheese were analyzed chemically, microbiologically, and organoleptically at intervals (fresh, 7, 14, 21, and 28 days) at 4 c in refrigerator. The results of the study revealed, a decrease in moisture content, pH, and total protein percentand an increase in fat, acidity, and soluble nitrogen percentages with the increase in storage periods for both kinds of cheese (the control and probioticcheese). The counts of Lb. acidophilus and Bif. Lognum were kept more than 10<sup>6 </sup>during the storage and at the end of the storage. The probiotic cheese and the control had high scores of organoleptic properties. The results indicated that, the produced cheese (Arabic cheese) which contained both strains of probiotic bacteria offers another way in using dairy products as functional food.https://magrj.mosuljournals.com/article_161287_14ae92e8207b8b85534a3b8a54e4f30a.pdfsheep milkcheeseprobiotic bacteriabifidobacterialactobascilli |
| spellingShingle | Maha Yousif PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA Mesopotamia Journal of Agriculture sheep milk cheese probiotic bacteria bifidobacteria lactobascilli |
| title | PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA |
| title_full | PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA |
| title_fullStr | PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA |
| title_full_unstemmed | PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA |
| title_short | PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA |
| title_sort | producing probiotic cheese from sheep milk by using probiotic bacteria |
| topic | sheep milk cheese probiotic bacteria bifidobacteria lactobascilli |
| url | https://magrj.mosuljournals.com/article_161287_14ae92e8207b8b85534a3b8a54e4f30a.pdf |
| work_keys_str_mv | AT mahayousif producingprobioticcheesefromsheepmilkbyusingprobioticbacteria |