Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

• Published in: Journal of food science and technology 2016-02, Vol.53 (2), p.996-1003
• Main Authors: Ehsannia, Sheida, Sanjabi, Mohammad Reza
• Format: Article
• Language: English
• Subjects: Analysis; Antimicrobial agents; Bacillus coagulans; Bacteria; Cardiovascular disease; Cheese; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold storage; Dairy industry; Dairy products; Food; Food preservation; Food safety; Food Science; Milk; Moisture content; Mold; Nutrition; Original; Original Article; Probiotics; Processed foods; Product development; Sodium; Studies; Survival; Yeasts
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-015-2159-7

Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10 7 –10 8  CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.