| Literature DB >> 35875239 |
Gökhan Akarca1, Gamze Yildirim1.
Abstract
The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese which produced from cow and buffalo milk during the storage. The acidity, dry matter content, amount of protein and ripening index of sample increased throughout the storage (P < 0.05). Storage time influenced acidity, dry matter content, amount of protein and ripening index of samples (P < 0.001). Lightness and redness decreased while yellowness increased (P < 0.05). Storage time influenced lightness and yellowness of samples (P < 0.001). TPA parameters increased. The count of Lactobacillus acidophilus increased during the storage (P < 0.05) but Bifidobacterium lactis spp. animalis count increased first 14 days of storage and later decreased (P < 0.05). The samples produced from buffalo milk by adding probiotic bacteria had the highest sensory scores. © Association of Food Scientists & Technologists (India) 2021.Entities:
Keywords: Buffalo milk; Mozzarella cheese; Probiotics; Quality; Texture
Year: 2021 PMID： 35875239 PMCID： PMC9304467 DOI： 10.1007/s13197-021-05324-w
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 3.117