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Production of fresh probiotic cheese with addition of transglutaminase

Vinka Radošević
Katarina Tonković orcid id orcid.org/0000-0001-5787-3089 ; Probiotik d.o.o., Zagreb, Hrvatska
Ljerka Gregurek orcid id orcid.org/0000-0003-4711-0971
Blaženka Kos
Jagoda Šušković


Puni tekst: hrvatski pdf 568 Kb

str. 15-29

preuzimanja: 1.333

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Puni tekst: engleski pdf 568 Kb

str. 15-29

preuzimanja: 854

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Sažetak

The aim of this research was to examine the influence of probiotic culture Lactobacillus acidophilus and enzyme transglutaminase (TG) on quality and sensory properties of autochthonous fresh cheese from Zagreb region. Fresh, unpasteurized, skimmed milk was inoculated with TG at different temperatures and activation time (8 h at 11 ºC and 4 h at 25 ºC). Inactivation of the enzyme was carried out during the process of pasteurization (65ºC/30 min). The milk for fresh cheese production was further inoculated with mesophilic culture of lactic acid bacteria MM101 and probiotic strain Lactobacillus acidophilus LAC-1. Besides the trial samples with addition of TG and probiotic bacteria, control samples without addition of TG and probiotic were produced, as well as the samples without addition of TG but with probiotic bacteria addition. Samples of fresh cheese produced with addition of TG, especially in which TG was active at 11 ºC, had greater weight then samples produced without the enzyme addition. Therefore, their yield was also greater then yield of cheese produced without the addition of the enzyme. Furthermore, the samples of fresh cheese produced with addition of TG have shown lesser syneresis than other samples during 10 days of storage at 10 ºC. The same samples also had the best sensory properties. Metabolic activity of mesophilic culture MM101 and probiotic culture L. acidophilus LAC-1 has resulted in better taste and odour of fresh cheese. The viable cell number of probiotic strain L. acidophilus LAC-1 in prepared samples was around 5 x 106 cells/g after 10 days of storage at 10 ºC, which is higher than the minimal dose required for 27 probiotic products. Addition of transgultaminase contributed to better consistency and general appearance of produced fresh cheese.

Ključne riječi

fresh cheese, transglutaminase, probiotic, Lactobacillus acidophilus, sensory properties

Hrčak ID:

11763

URI

https://hrcak.srce.hr/11763

Podaci na drugim jezicima: hrvatski

Posjeta: 3.894 *