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Abstract
“Kesong puti,” a local variety of soft cheese, is known in some parts of the
Philippines but it is less acceptable in the Visayan region. The
incorporation of sweetened purple yam is seen to improve the cheese’s
flavor and overall appeal. The addition of probiotic starter curter was
intended to produce a probiotic flavored cheese with viable number of live
microorganisms. This study was conducted to evaluate the growth of live
lactic acid bacteria (LAB) on the flavored cheese. It also determined the
formulation and processing condition that produced sufficient level of live
microorganisms on the probiotic product to deliver its intended effects.
Results of the study revealed the microbial count to be generally high,
exceeding 106 cfu/g, in the treatments incubated at 44°C for 15 hours and
treatments with low concentrations of salt. The incubation period showed a
direct relationship with the microbial count. Growth of LAB increased with
the corresponding increase of the incubation period. Salt, however, offered
an inverse relationship with the microbial count. At constant incubation
time, treatment with 1.0% salt concentration produced higher bacterial
growth than treatments with 2.5% and 4.0% salt.
ME-3 with the “Pikantne” cheese. It also determined the effect of the
The probiotic cheese that was formulation and process of cheese
produced had antimicrobial and on the growth of LAB on the
antioxidative properties. Hard finished product.
cheese, soft cheese, cottage cheese,
white cheese, white-brined cheese, 2.0 Methodology
fresh cream cheese and other
cheeses have been subject to studies. The study used the 33
Viability of the probiotic bacteria fractional factorial experiments
and other important product following the Central Composite
attributes has been evaluated in Design (CCD). A total of 15
these different cheeses (Karimi et al. treatments were used with
2011). However, none of the concentrations of salt (1, 2.5, 5%, w/
mentioned cheese types included w), levels of sweetened ubi (30, 40,
flavored semi-soft cheese. The 50%, w/w), and incubation period
incorporation of purple yam may (5, 10, 15 hours) as the main
alter the cheese formulation and variables (Table 1).
processing conditions. It may also Percentage of the ingredients
affect the possible viability of used in the formulation of the purple
probiotic bacteria in the product. cheese was based on the volume of
The challenge in this study is the the fresh milk used in the study. The
need for the probiotic bacteria to quantities of vinegar and probiotic
grow and maintain its sufficient medium (starter) were held constant
number during the process and for all treatments. The probiotic
storage of purple cheese to deliver purple cheese was processed using
its intended effect on the the flow shown in Figure 1. A liter
gastrointestinal tract. Hence, this of fresh carabao’s milk for each
study is conducted. treatment was pasteurized and
This study focused on the immediately cooled to lukewarm
evaluation of the growth of lactic temperature. Vinegar (5% of the
acid bacteria (LAB) on the purple milk’s volume) was added for
cheese considering the adjustments curdling. Whey was drained while
in the formulation and process the curd was added with salt as
variables. The growth performance determined on the variation for the
of LAB was assessed as indicated by treatments. Sweetened ubi at varying
the microbial count on the processed levels for the different treatments
purple cheese from carabao’s milk. was added into the mixture. The
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Jocelyn G. Daclag and Roberta D. Lauzon Journal of Science, Engineering and Technology
Vol. 3:113- 125(2015)
Table 1. The different treatments of the central composite design (CCD) for
33 fractional factorial experiments used in evaluating the probiotic
purple cheese.
RAW MILK
Pasteurizing
Cooling
Curdling
Whey draining
Blending
Molding/pressing
Storage
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Vol. 3:113- 125(2015)
variables were evaluated. As the 2.5% (Fig. 3b). Microbial count also
incubation period was held constant, exhibits a direct relationship with
results showed (Fig. 3a) that the incubation period when level of
microbial count is inversely related sweetened ubi was held constant
to the levels of salt. Microbial count (Fig. 3c). The result implies that
decreased with the corresponding increasing the incubation period
increased of salt levels. This result provided a chance for the increase in
implies that salt had an inhibitory growth of LAB in the product. The
effect on the growth of lactic acid same trend was observed by Xu et
bacteria. The result can be expected al., (2006) who reported that the
because lactic acid bacteria are not microbial counts of all fermented
halophilic in nature. milk products increased significantly
On the other hand, microbial when incubated at 45°C and stored
count of probiotic purple cheese at 4°C for one day. The conditions
showed a direct relationship with the resulted to the microbial counts of
incubation period while salt 1.74 x 107 to 1.62 x 109 cfu/mL.
concentration was held constant at Analysis of variance for the
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Vol. 3:113- 125(2015)
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yogurt cultures on
conjugated linoleic acid
content and quality attributes
of fermented milk products. J
Food Sci.71(4):275–279.
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