Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of t...

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Autores principales: Hamdy, Ahmed M., Ahmed, Mahmoud E., Mehta, Dipakkumar, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A., El‐Derwy, Yaser M. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802573/
https://www.ncbi.nlm.nih.gov/pubmed/33473271
http://dx.doi.org/10.1002/fsn3.1889
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author Hamdy, Ahmed M.
Ahmed, Mahmoud E.
Mehta, Dipakkumar
Elfaruk, Mohamed Salem
Hammam, Ahmed R. A.
El‐Derwy, Yaser M. A.
author_facet Hamdy, Ahmed M.
Ahmed, Mahmoud E.
Mehta, Dipakkumar
Elfaruk, Mohamed Salem
Hammam, Ahmed R. A.
El‐Derwy, Yaser M. A.
author_sort Hamdy, Ahmed M.
collection PubMed
description The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g.
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spelling pubmed-78025732021-01-19 Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Hamdy, Ahmed M. Ahmed, Mahmoud E. Mehta, Dipakkumar Elfaruk, Mohamed Salem Hammam, Ahmed R. A. El‐Derwy, Yaser M. A. Food Sci Nutr Original Research The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full‐fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g. John Wiley and Sons Inc. 2020-11-26 /pmc/articles/PMC7802573/ /pubmed/33473271 http://dx.doi.org/10.1002/fsn3.1889 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Hamdy, Ahmed M.
Ahmed, Mahmoud E.
Mehta, Dipakkumar
Elfaruk, Mohamed Salem
Hammam, Ahmed R. A.
El‐Derwy, Yaser M. A.
Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
title Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
title_full Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
title_fullStr Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
title_full_unstemmed Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
title_short Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
title_sort enhancement of low‐fat feta cheese characteristics using probiotic bacteria
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802573/
https://www.ncbi.nlm.nih.gov/pubmed/33473271
http://dx.doi.org/10.1002/fsn3.1889
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