International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

Probing the compositional variations among various synbiotic cheddar cheese prepared from apple pomace and probiotic strains

By: Hafiza Saima, Rabia Shabir Ahmad, Farhan Saeed, Adeela Yasmin, Muhammad Tahir Nadeem

Key Words: Cheddar cheese, synbiotic, prebiotic, probiotic, Bifidobacterium bifidum, Bifidobacterium lactis.

Int. J. Biosci. 15(3), 357-363, September 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.3.357-363

Certification: ijb 2019 0146 [Generate Certificate]

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.

| Views 7 |

Probing the compositional variations among various synbiotic cheddar cheese prepared from apple pomace and probiotic strains

AOAC. 2011. Official methods of analysis.  Association of Official Analytical Chemists International (17th ed.). Arlington, VA, USA.

Aly AS, Galal EA. 2002. Effect of milk pretreatment on the keeping quality of Domiati cheese. Pak J Nutr 1(3), 132-136.

Amarita F, de la Plaza M, dePalencia PF, Requena T, Pelaez C. 2006. Cooperation between wild lactococcal strains for cheese aroma formation. Food Chemistry 94(2), 240-246.

FAO/WHO. 2002. Guidelines for the evaluation of probiotics in foods. Food and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report. Food and Agricultural Organization of the United Nations and World Health Organization Working Group Report. P 1-11.

Fenelon MA, Guinee TP. 2000. Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. International Dairy Journal 10(3), 151–158.

Government of  Pakistan (GOP). 2016. Economic Survey of Pakistan. Available at:

http://www.finance.gov.pk/survey_1415.html

Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A, Beheshti HR. 2013.The effect of storage time on physiochemical, rheological, micro-structural and sensory properties of feta cheese fortified with fish and olive oils. Journal Nutrition & Food Science 3, 5.

García-Nebot MJ, Cilla A, Alegría A, Barberá R. 2011. Caseinophosphopeptides exert partial and site specific cytoprotection against H2O2- induced oxidative stress in Caco-2 cells. Food Chem 129, 1495–503.

Guinee TP, Aut MAE, Fenelon MA. 2000. The effect of fat on heat rheology, microstructure and heat induced functional characteristics of cheddar cheese. Int. Dairy J 10(4), 277-288.

Gupta A, Mann B, Kumar R and Sangwan RB. 2009. Antioxidant activity of cheddar cheeses at different stages of ripening. International Journal of Dairy Technology 62(3), 339–347.

Kenny OM, Fitzgerald RJ, O’Cuinn G, Beresford TP, Jordan KN. 2005. Comparative analysis of the autolytic potential of Lactobacillus helveticus strains during cheddar cheese ripening. Int J Dairy Technol 58(4), 207-213.

Kucukoner E, Haque ZU. 2006. Physicochemical properties of low-fat and full-fat cheddar cheeses. Int J Dairy Technol 59(3), 166-170.

Kwak NS, Jukes DJ. 2001. Functional foods. Part 1: the development of a regulatory concept. Food Control 12(2), p 99-107.

Marth E, Steele J. 2001.  Starter cultures and their use.  In: Applied dairy microbiology. 3rd Edition. USA, p 131-173.

Meira SMM, Daroit DJ, Helfer VE. 2012. Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Res Int 48, 322–9.

Humma N, Sameen A, Zahoor T, Anjum M. 2018. Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells. ASIAN AUSTRAL J ANIM.

Nnor TP, O’Brien NM. 2000. Nutritional aspects of Cheese. In: Fundamentals of cheese science (eds. P.F. Fox, T.P. Guinee, T.M. Cogan and P.L.H. McSweeney). Aspen Publishers, Gaithersburg, Maryland, p 504-513.

Ong L, Henriksson A, Shah NP. 2007. Proteolytic pattern and organic acid profiles of probiotic cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. International Journal of Dairy Science 17, 67-78.

Park YW. 2007. Rheological characteristics of goat and sheep milk. Small Ruminant Research 68, 73-87.

Pond WG, Bell AW. 2004. Encyclopedia of animal science. Willey science publishers. USA.

Rynne NM, Beresford TP, Kelly AL, Guinee TP. 2004. Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat cheddar cheese. International Journal of Dairy 14, 989–1001.

Salminen S, Marteau P. 1997 Safety of probiotic lactic acid bacteria and other probiotics. Lactic 97 (Proceedings). Adria Normandie Caen, p 71–72.

Sarkar S. 2007. Functional foods as self-care complementary medicine. Nutr Food Sci 37, 160-167.

Scott R. 1981. Cheese Making Practice. Applied Science Publishers Ltd., London 367-369.

Srivastava ML. 2002. Handbook of milk microbiology. Daya Publishing House New Delhi, India.

Steel RGD, Torrie JH. 1997. Principles and Procedures of Statistics, 2nd ed. McGraw Hill Corporation, New York, USA, 137-175.

Hafiza Saima, Rabia Shabir Ahmad, Farhan Saeed, Adeela Yasmin, Muhammad Tahir Nadeem.
Probing the compositional variations among various synbiotic cheddar cheese prepared from apple pomace and probiotic strains.
Int. J. Biosci. 15(3), 357-363, September 2019.
https://innspub.net/ijb/probing-compositional-variations-among-various-synbiotic-cheddar-cheese-prepared-apple-pomace-probiotic-strains/
Copyright © 2019
By Authors and International Network for
Natural Sciences (INNSPUB)
https://innspub.net
brand
innspub logo
english language editing
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Publish Your Article
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Submit Your Article
INNSPUB on FB
Email Update