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Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk

The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the...

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Autores principales: Islam, Mahad, Alharbi, Maha A., Alharbi, Nada K., Rafiq, Saima, Shahbaz, Muhammad, Murtaza, Shamas, Raza, Nighat, Farooq, Umar, Ali, Muqarrab, Imran, Muhammad, Ali, Shafaqat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415899/
https://www.ncbi.nlm.nih.gov/pubmed/36014377
http://dx.doi.org/10.3390/molecules27165137
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author Islam, Mahad
Alharbi, Maha A.
Alharbi, Nada K.
Rafiq, Saima
Shahbaz, Muhammad
Murtaza, Shamas
Raza, Nighat
Farooq, Umar
Ali, Muqarrab
Imran, Muhammad
Ali, Shafaqat
author_facet Islam, Mahad
Alharbi, Maha A.
Alharbi, Nada K.
Rafiq, Saima
Shahbaz, Muhammad
Murtaza, Shamas
Raza, Nighat
Farooq, Umar
Ali, Muqarrab
Imran, Muhammad
Ali, Shafaqat
author_sort Islam, Mahad
collection PubMed
description The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 10(7) colony forming unit (CFU) per gram during ripening.
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spelling pubmed-94158992022-08-27 Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk Islam, Mahad Alharbi, Maha A. Alharbi, Nada K. Rafiq, Saima Shahbaz, Muhammad Murtaza, Shamas Raza, Nighat Farooq, Umar Ali, Muqarrab Imran, Muhammad Ali, Shafaqat Molecules Article The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 10(7) colony forming unit (CFU) per gram during ripening. MDPI 2022-08-12 /pmc/articles/PMC9415899/ /pubmed/36014377 http://dx.doi.org/10.3390/molecules27165137 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Islam, Mahad
Alharbi, Maha A.
Alharbi, Nada K.
Rafiq, Saima
Shahbaz, Muhammad
Murtaza, Shamas
Raza, Nighat
Farooq, Umar
Ali, Muqarrab
Imran, Muhammad
Ali, Shafaqat
Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
title Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
title_full Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
title_fullStr Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
title_full_unstemmed Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
title_short Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
title_sort effect of inulin on organic acids and microstructure of synbiotic cheddar-type cheese made from buffalo milk
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415899/
https://www.ncbi.nlm.nih.gov/pubmed/36014377
http://dx.doi.org/10.3390/molecules27165137
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