Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk
The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physicochemical, textural, aromatic, and sensory attribut...
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Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/405074 |
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| author | Onur Guneser Büşra Aydin |
| author_facet | Onur Guneser Büşra Aydin |
| author_sort | Onur Guneser |
| collection | DOAJ |
| description | The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physicochemical, textural, aromatic, and sensory attributes of the cheese samples prepared using different ratios of buffalo milk and cow milk were investigated. The results revealed significant differences among the analysed cheese samples with respect to the dry matter, fat and protein content. The cheese samples prepared using only buffalo milk had the highest contents of dry matter, fat, and protein compared to the cheese samples prepared using only cow milk. Titratable acidity of the cheese samples was in the range of 0.91 to 1.52 (lactic acid %), while the water-soluble nitrogen content varied between 7.88% and 11.22% during storage. Increasing the proportion of cow milk in cheese caused an increase in the L* and Hue colour values. The cheese samples prepared from buffalo milk showed the highest value for hardness, while the lowest hardness value was observed for cheese samples prepared using cow milk. All cheese samples had higher levels of acetic acid, butanoic acid, 3-methyl butanoic acid, and hexanoic acid compared to other volatile compounds. L. acidophilus and L. rhamnosus counts during storage were in the range of 9.02-9.18 log CFU/g and 9.12-9.30 log CFU/g, respectively. The sour taste was determined to be dominant in all cheese samples, followed by the sweet taste. Creamy, cooked, and fermented flavours were the most prominent flavours in all cheese samples. |
| format | Article |
| id | doaj-art-cb0da3e4f0bb400ca346b4c710927392 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Croatian Dairy Union |
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| series | Mljekarstvo |
| spelling | doaj-art-cb0da3e4f0bb400ca346b4c7109273922025-08-20T02:02:09ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252022-01-01723172188Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milkOnur Guneser0Büşra Aydin1Usak University, Engineering Faculty, Department of Food Engineering, 1 Eylül Campus, 64000, Uşak-TürkiyeUsak University, School of Graduate Studies, Department of Food Engineering, 1 Eylül Campus, 64000, Uşak-TürkiyeThe objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physicochemical, textural, aromatic, and sensory attributes of the cheese samples prepared using different ratios of buffalo milk and cow milk were investigated. The results revealed significant differences among the analysed cheese samples with respect to the dry matter, fat and protein content. The cheese samples prepared using only buffalo milk had the highest contents of dry matter, fat, and protein compared to the cheese samples prepared using only cow milk. Titratable acidity of the cheese samples was in the range of 0.91 to 1.52 (lactic acid %), while the water-soluble nitrogen content varied between 7.88% and 11.22% during storage. Increasing the proportion of cow milk in cheese caused an increase in the L* and Hue colour values. The cheese samples prepared from buffalo milk showed the highest value for hardness, while the lowest hardness value was observed for cheese samples prepared using cow milk. All cheese samples had higher levels of acetic acid, butanoic acid, 3-methyl butanoic acid, and hexanoic acid compared to other volatile compounds. L. acidophilus and L. rhamnosus counts during storage were in the range of 9.02-9.18 log CFU/g and 9.12-9.30 log CFU/g, respectively. The sour taste was determined to be dominant in all cheese samples, followed by the sweet taste. Creamy, cooked, and fermented flavours were the most prominent flavours in all cheese samples.https://hrcak.srce.hr/file/405074buffalo milkfresh cheeseprobiotic culturesvolatile compoundssensory analysis |
| spellingShingle | Onur Guneser Büşra Aydin Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk Mljekarstvo buffalo milk fresh cheese probiotic cultures volatile compounds sensory analysis |
| title | Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk |
| title_full | Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk |
| title_fullStr | Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk |
| title_full_unstemmed | Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk |
| title_short | Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk |
| title_sort | characterization of quark like probiotic cheese produced from a mixture of buffalo milk and cow milk |
| topic | buffalo milk fresh cheese probiotic cultures volatile compounds sensory analysis |
| url | https://hrcak.srce.hr/file/405074 |
| work_keys_str_mv | AT onurguneser characterizationofquarklikeprobioticcheeseproducedfromamixtureofbuffalomilkandcowmilk AT busraaydin characterizationofquarklikeprobioticcheeseproducedfromamixtureofbuffalomilkandcowmilk |