Probing the compositional variations among various synbiotic cheddar cheese prepared from apple pomace and probiotic strains
Paper Details
Probing the compositional variations among various synbiotic cheddar cheese prepared from apple pomace and probiotic strains
Abstract
Cheddar cheese is a hard-ripened type produced by the use of suitable starter culture and hence contain such microflora that strengthen human gut and relieve from different dietary ailments. Present project was designed to prepare synbiotic cheddar cheese using different probiotic strains and prebiotic with aim to explore the effect on various physiochemical parameters. For the purpose, three probiotic strains including Bifidobacterium lactis (LAFTI B94), Lactobacillus casei (LAFTI L26) and Bifidobacterium bifidum (Nu-trish® BB-12) were used to prepare three types of synbiotic cheddar cheese. While apple pomace which is by-product of fruit industry was utilized as prebiotic source in all types of cheddar cheese. Following the preparation of synbiotic cheese, the samples were stored at refrigerated temperature of 4°C for the period of 28 days and were subjected to various physiochemical analysis to explore the effect of storage on the compositional parameters. pH of the synbiotic cheddar cheese (SCC) was decreased from 5.25 ± 0.004 to 5.19 ± 0.005 during storage. While acidity significantly increased from 0.90 ± 0.005 to 0.95 ± 0.004 in SCA. Moisture, fat and protein contents were significantly changed in all cheese samples. Results indicated that treatments and storage had effect on the compositional parameters of cheddar cheese.
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Hafiza Saima, Rabia Shabir Ahmad, Farhan Saeed, Adeela Yasmin, Muhammad Tahir Nadeem (2019), Probing the compositional variations among various synbiotic cheddar cheese prepared from apple pomace and probiotic strains; IJB, V15, N3, September, P357-363
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