Studies on cheese ripening

This work was carried out to study the effect of substituting yoghurt starter culture with probiotic bacterial (Bifidobacterium bifidum or Bif-breve) at levels of 25, 50, 75 and 100% on the ripening and quality of white soft cheese during cold storage up to 21 days at 5-7oC.The obtained results showed that, there were no differences between white soft cheese containing probiotic starter culture (control cheese) in the gross chemical composition when fresh and during the storage period. However, probiotic cheese acidity was relatively higher than the control cheese.With regard to the NPN, SN, AAN fractions and TVFA, it was noticed that their values were relatively higher in probiotic cheese compared with the control cheese. The fatty acids containing C6, C8, C10 and C14 were higher in probiotic cheese compared with control cheese.