بررسی خصوصیات فیزیکوشیمیایی، حسی و میکروبیولوژیکی پنیر چدار پروبیوتیک طی دوره نگهداری
نویسندگان
1 دانشگاه آزاد اسلامی
doi
چکیده
کلیدواژهها
مرتضوی، ع. معین فرد، م. میلانی، ا. 1393. ارزیابی تغییرات جمعیت میکروبی بیماریزا در طول دوره رسیدگی پنیر سنتی کردی، نشریه ی نوآوری در علوم و فنّاوری غذایی، (2)6، 83-92., AOAC. 1990, The total nitrogen (N) content was measured by the kjeldahl method, 954.01., Awad, S., Hassan, A.N and Halaweish, F. 2005. Application of exopolysaccharide producing cultures in reduced fat Cheddar cheese: Composition and proteolysis, Journal of Dairy Science, 88: 4195-4203., Barbano, D.M., Lynch, J.M and Fleming, J.R. 1991. Direct and indirect determination of true protein content of milk by Kjeldahl analysis: collaborative study: collaborative study.Journal of Association of Official Analytical Chemists, 74: 281-288., Basyigit Kılıç G, Kuleashan H, Eralp I and Karahan A, 2009. Manufacture of Turkish Beyaz cheese added with probiotic strains. LWT - Food Science and Technology. 42(5): 1003-1008 ., Boylston, T. D., Vinderola, C. G., Ghoddusi, H. B and Reinheimer, J. A. 2004. Incorporation ofbifidobacteriainto cheeses: challenges and rewards.International Dairy Journal, 14: 375-387., Dabour, N., Kheadr, E., Benhamou, N., Fliss, I and LaPointe, G. 2006. Improvement of texture and structure of reduced-fat cheddar cheese by exopolysaccharide producing lactococci, Journal of Dairy Science, 89: 95-110., Daigle, A., Roy, D., Bélanger, G and Vuillemard, J.C. 1999.Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented byBifidobacteriuminfantis.Journal of Dairy Science, 82(6):1081-1091., Desfosses-Foucault, E., Dussault-Lepage, V., Le Boucher, C., Savard, P., Lapointe, G and Roy, D. 2012. Assessment of probiotic viability during cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification, Frontiers in Microbiology, 3, 1-11., Dos Santos, K.M.O., Bomfim, M.A.D, Vieira, A.D.S., Benevides, S.D., Saad, S.M.I., Buriti, F.C.A and Egito, A.S. 2012. Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids.International Dairy Journal, 24: 107-112., Drake, M.A., Boylston, T.D., Spence, N.K.D and Swansona, B. G. 1997. Improvement of sensory quality of reduced fat Cheddar cheese by a lactobacillus adjunct.Food Research, International, 30(1): 35-40., FAO. 2001, Available from evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of a joint FAO/WHO expert consultation, Food and agriculture organization of united nations, Co´rdoba, Argentina., Gardiner, G., Ross, R.P., Collins, J.K., Fitzgerald, G and Stanton, C. 1998. Development of probiotic cheddar cheese containing human-derivedLactobacillus paracaseistrains, Applied and Environmental Microbiology, 64: 2192-2199., Gomes, A.M.P and Malcata, F.X. 1998. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation, Journal of Dairy Science, 81:1492-1507., Hashemi, M., Azar, M and Mazlumi, M.T. 2009. Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese, International Journal of Dairy Technology, 62: 48-55., International Dairy Federation. 1997, Sensory evaluation of dairy products by scoring. Part IV: Recommended method for sensory evaluation of cheese., Katsiari, M. C., Voutsinas, L. P and Kondyli, E. 2002. Improvement of sensory quality of low-fat kefalograviera-type cheese with commercial adjunct cultures, International Dairy Journal, 12: 757-764., Kebary, K.M.K., Khader, A.E., Zedan, A.N and Mahmoud, S.F. 1996. Accelerated ripening of low fat ras cheese by attenuated lactobacilli cells.Food ResearchInternational, 29(8): 705-713., Kiernan, R.C., Beresford, T.P., O’Cuinn, G and Jordan, K.N. 2000. Autolysis of lactobacilli during Cheddar cheese ripening, Irish Journal of Agriculture and FoodResearch, 39: 95–106., Law, B.A. 2001. Controlled and accelerated cheese ripening: the research base for new technologies, International Dairy Journal, 11: 383–398., Lankaputhra, W.E.V and Shah, N.P. 1998. Antimutagenic properties of probiotic bacteria and of organic acids, Mutation Research, 397: 169–182., Ong, L., Henriksson, A and Shah, NP. 2007. Chemical analysis and sensory evaluation of cheddar cheese produced withlactobacillus acidophilus, Lb. casei, Lb. paracaseiandBifidobacterium sp, International Dairy Journal, 17: 937–945., Rogers, N.R. 2009. The effect of fat content and aging on the texture of cheddar cheese. north carolina state university.Master of Science thesis., Shah, N.P. 2000. Some beneficial effects of probiotic bacteria.Bioscience Microflora, 19: 99-106., Shibashi, N and Shimamura, S. 1993.Bifidobacteria: research and development in Japan.Food Technology, 47: 126-135., Vinderola, C., Prosello, W., Ghiberto, D and Reinheimer, J.A. 2000. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus&Lactobacillus casei) & nonprobiotic microflora in argentinian fresco cheese, Journal of Dairy Science, 83(9): 1905-1911., Yerlikaya, O and Ozer, E. 2014. Production of probiotic fresh white cheese using co-culture withStreptococcus thermophiles, Food Science and Technology, 34(3): 471-477.