Düşük Laktozlu Probiyotik Ultrafiltre Beyaz Peynir Üretimi

Abstract

In this study, low-lactose probiotic ultrafiltrated (UF) white cheese was produced by using Lactobacillus acidophilus (LA), Lacticaseibacillus casei (LC) and Bifidobacterium bifidum (BB) probiotic strains as adjunct culture. Microbial, chemical, biochemical and sensory properties of the cheeses produced were investigated during the ripening period (7th, 30th, 60th and 90th days). As the control group, standard UF white cheese (K1) and low-lactose UF white cheese (K2) were produced. On the 7th day of production, the probiotic viable microorganism count in LA, LC, and BB cheeses was 2.16×107 cfu/g, 4.03×108 cfu/g and 1.05×108 cfu /g, respectively. At the end of the ripening period (90th day), the number of viable probiotic microorganisms was over 107 cfu/g. It was determined that post acidification (acidity increase during storage) was higher in LC and BB cheeses. The use of probiotic strains accelerated proteolysis in cheese samples and total free amino acid amounts were found to be higher than control cheeses (p<0.05). No visually significant difference was observed in the urea-PAGE electrophoretograms of the water-insoluble fractions due to the use of probiotic strains during maturation. Water-soluble nitrogen fractions were analyzed by RP-HPLC and relatively higher amount of peaks were detected in the chromatograms compared to the control samples. This is a situation that supports other proteolysis results. A significant increase in acetic acid and lactic acid amounts was observed in LC and BB cheeses starting from the 30th day. This situation directly affected the pH of the cheese and negatively affected the sensory properties of the cheese. In low-lactose cheeses, lactose levels are below detectable limits and galactose level was found to be in the range of 1.1-1.6%. Free fatty acid levels were found to be slightly higher in LC and BB samples in the 90th day. PCA was applied to the volatile components and groups were determined according to the control group samples and ripening. Generally, LA cheeses showed high acceptability than other cheeses. In conclusion; it has been determined that L. acidophilus may be a suitable probiotic culture for the production of low-lactose probiotic UF white cheese, considering both the viability levels and the chemical-biochemical effects on the final product.