BIOCHEMICAL EVALUATION AND MICROBIAL QUALITY OF RAS CHEESE SUPPLEMENTED WITH PROBIOTIC STRAINS
 
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Pol. J. Food Nutr. Sci. 2007;57(3):295–300
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ABSTRACT:
Starter consisting of L. reuteri, L. casei and L. gasseri was used either separate or mixed with L. bulgaricus and S. thermophilus to produce probiotic Ras cheese. In the control cheese use was made of a starter consisting of L. bulgaricus and S. thermophilus. The first starter produced cheese containing more soluble nitrogen, essential and non-essential amino acids and α and β-galactosidase, amino peptidase and dipeptidase enzymes than the cheese of the mixed starter. The control cheese contained less of both starters than the cheeses. This was manifested in more protein breakdown appearing in more intense bands on electrophoresis electrophoregram. Both starters inhibited the growth of coliform, staphylococcus bacteria, yeast and molds on their cheeses. Moreover, both starters could help in lactose intolerance.