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2/2025 vol. 75
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ORIGINAL ARTICLE
Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses
Jarosław Kowalik 1
,
 
Marika Bielecka 1
,
 
Aneta Dąbrowska 1
,
 
Marek Aljewicz 1
,
 
Katarzyna Staniewska 2
,
 
Katarzyna Kiełczewska 1
,
 
Anna Lis 1
,
 
Michał Smoczyński 1
 
 
 
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1
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10–719 Olsztyn, Poland
 
2
Department of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
 
 
Submission date: 2024-12-05
 
 
Acceptance date: 2025-03-28
 
 
Online publication date: 2025-04-17
 
 
Publication date: 2025-04-17
 
 
Corresponding author
Michał Smoczyński   

Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10–719 Olsztyn, Poland
 
 
Pol. J. Food Nutr. Sci. 2025;75(2):119-134
DOI: https://doi.org/10.31883/pjfns/203483
 
 
Article (PDF)
Supplementary files
References (50)
 
KEYWORDS
dairy products
milk protein
Lactobacillus acidophilus
calcium
phosphorus
colour
rheological characteristics
microstructure
sensory analysis
 
TOPICS
Fermentation
Functional foods
Food fortification
Dairy products
Isolation
 
ABSTRACT
The study on the use of skimmed milk and buttermilk separation products obtained by membrane filtration and the Lactobacillus acidophilus LA-5 probiotic culture in the production of fresh cheeses was undertaken. Membrane separation products – micellar casein concentrate (MMC), buttermilk protein concentrate (RMFB), a mixture of micellar casein concentrate and a buttermilk serum protein concentrate (RUFP) – were used in liquid and powder form. Fresh cheeses were produced from fluid protein concentrates or from milk with protein powder addition. A control sample was produced from milk with the addition of skimmed milk powder. Fresh cheeses produced from MCC were characterised by a desirable, high content of protein, calcium, and phosphorus. In turn, magnesium content was highest in fresh cheeses made from RUFP. In all cheeses, Lb. acidophilus LA-5 counts exceeded log 6 cfu/g on the last day of storage (day 21), thus satisfying the criteria for probiotic products. Fresh cheese made from MCC was characterised by the greatest difference in colour relative to the control sample. In addition, cheeses produced from MCC fluid or with the addition of MCC powder were characterised by higher firmness (69.58 and 41.67 N, respectively) relative to the cheese produced from RMFB (3.35–3.37 N) or RUFP (5.89–21.96 N). The power law model accurately predicted the rheological properties of the examined cheeses (R2>0.999). All cheeses displayed pseudoplastic flow behaviour, where the storage modulus (G') was higher than the loss modulus (G") and was not dependent on frequency. The fractal analysis revealed that MCC cheeses had the least irregular microstructure with the lowest values of fractal dimension. The use of high-protein preparations in the production of fresh cheeses generally decreased their sensory acceptability. It can be concluded that probiotic fresh cheeses made from skimmed milk and buttermilk separation products with the addition of the Lb. acidophilus LA-5 culture differ in physicochemical properties and sensory attributes.
FUNDING
The publication process was conducted within the project funded under the designated subsidy of the Minister of Science Republic of Poland; task entitled ‘The Research Network of Life Sciences Universities for the Development of the Polish Dairy Industry—Research Project’ (MEiN/2023/DPI/2875).
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.
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