QUALITY CHARACTERIZATION OF PROCESSED CHEESE INOCULATED BY BACILLUS COAGULANSDURING COLD STORAGE: COMPOSITIONAL AND SENSORIAL ATTRIBUTES AND PROBIOTIC MICROORGANISM VIABILITY

摘要

The effect of the addition of probiotic spores (10~7 and 10~8 colony-forming unit [cfu]/g) of Bacillus coagulans ATCC 7050 on the critical quality attributes of an Iranian processed cheese including chemical composition, pH, titratable acidity (TA), survival rate and sensory features was studied during 60 days of cold storage. No significant difference was found in the chemical composition by the increasing spore count. A low pH value and a high TA quantity in the cheeserninoculated by Ba. coagulansspores in comparison with the control sample were observed (P<0.05). Results showed that the viability of probiotic cells was mentioned more than 10~6 cfu/g during the cold storage. The color, odor and texture sensory scores were insignificantly affected by the addition of probiotic spores during storage. However, a significant difference was found for the flavor and overall acceptability among different samples as these sensory attributes decreased with an increase in spore count.