Journal of Food, Agriculture and Environment

Vol 12, Issue 3&4,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process


Filiz Yangılar 1*, Salih Ozdemir 2

Recieved Date: 2014-05-16, Accepted Date: 2014-10-02


It was aimed in the present study to assess the effects of four probiotic strains on the chemical, physical and organoleptic properties of Beyaz cheese. For all experimental samples taken into consideration in the study, total chemical parameters were found to increase during ripening (p<0.05) process in the study. The FFAs concentration in control cheeses was significantly higher than that of made with probiotic dahi cheese samples (p<0.05). In addition, probiotic B. bifidum BB-12 appeared to increase the production of FFAs (caproic, 1.67; caprilic, 0.16 and capric, 2.57%). Bifidum BB–12+L. acidophilus LA–5 increased significantly the rate of nitrogen compounds with low molecular weight and individual free amino acids (p<0.05). Length of ripening period contributed to a significant increase in the content of free amino acids. For the sensorial characteristics, cheese sample E was found to the least preferred by the panellists.


Beyaz cheese, probiotics, free fatty acids, free amino acids

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 32-39

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