Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk

The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-08, Vol.27 (16), p.5137
Main Authors: Islam, Mahad, Alharbi, Maha A, Alharbi, Nada K, Rafiq, Saima, Shahbaz, Muhammad, Murtaza, Shamas, Raza, Nighat, Farooq, Umar, Ali, Muqarrab, Imran, Muhammad, Ali, Shafaqat
Format: Article
Language:English
Subjects:
Amino acids
Bacteria
Bifidobacterium animalis subsp. lactis
Carbohydrates
Cheese
Dairy industry
Dairy products
Dietary minerals
Enzymes
Food
Functional foods
Functional foods & nutraceuticals
Instrument industry
Inulin
Lactose
Milk
Minerals
Organic acids
Physicochemical analysis
Physiochemistry
Potassium
Prebiotics
Probiotics
probiotics viability
Proteins
Ripening
Scanning electron microscopy
SEM
Sensory evaluation
Sodium
synbiotic cheese
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Summary:The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 107 colony forming unit (CFU) per gram during ripening.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27165137