Nagi, R., El Kenany, Y., Aita, O., Aumara, I. (2023). Quality Properties of Egyptian Bio-Hard Cheese. Journal of Food and Dairy Sciences, 14(11), 261-269. doi: 10.21608/jfds.2023.242823.1134
Riham E. Nagi; Y. M. El Kenany; O. A. Aita; I. E. Aumara. "Quality Properties of Egyptian Bio-Hard Cheese". Journal of Food and Dairy Sciences, 14, 11, 2023, 261-269. doi: 10.21608/jfds.2023.242823.1134
Nagi, R., El Kenany, Y., Aita, O., Aumara, I. (2023). 'Quality Properties of Egyptian Bio-Hard Cheese', Journal of Food and Dairy Sciences, 14(11), pp. 261-269. doi: 10.21608/jfds.2023.242823.1134
Nagi, R., El Kenany, Y., Aita, O., Aumara, I. Quality Properties of Egyptian Bio-Hard Cheese. Journal of Food and Dairy Sciences, 2023; 14(11): 261-269. doi: 10.21608/jfds.2023.242823.1134
Food Science Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt
Abstract
The quality properties of Bio-Ras cheese were investigated during ripening for 90 days at 15℃. Five different probiotic starter cultures were used (Lactobacillus acidophilus, Lb. casei, Lb. helveticus, Lb. reuteri, and Lb. rhamnosus) in Bio-Ras cheese production. The impact of probiotics on cheese quality, focusing on its physicochemical, microbial and sensory qualities besides free amino and free fatty acid profiles were also studied. Chemical properties were significantly enhanced with the use of probiotic starter culture, Lb. helveticus and Lb. rhamnosus followed by Lb. casei compared with control samples within 90 days of ripening. Furthermore, probiotics type and ripening period had significant effects on chemical properties. Amino acid and fatty acid profiles of fresh and 90 days-ripened Bio-Ras cheese treatments were dependent to probiotic starter culture type. Lactobacilli and Streptococci counts increased within the first 30 days of ripening in all cheese treatments followed by a gradual decrease (p≤ 0.05) within the ripening for 90 days. meanwhile the counts of yeast and mould were not detected during the first 30 days of ripening followed by a slight increase till the end of the ripening period. Sensory evaluation indicated that Bio-Ras cheese made with Lactobacillus helveticus and Lb. rhamnosus attained significantly high flavours, body & texture, and enhanced appearance and overall acceptability scores.
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