Effect of probiotics (Lactobacillus acidophilus and Lactobacillus plantarum) on physico-chemical and sensory characteristics of Sudanese white cheese

Abstract

This study was carried out in the milk processing units at College of Animal Production Science and Technology, Sudan University of Sciences and Technology during May-June (2017). The chemical and sensory characteristics of Sudanese white cheese were investigated as affected by different levels of probiotics (Lactobacillus acidophilus and Lactobacillus plantarum) and storage period. Thirty liters (30) of cow’s milk purchased from dairy farm, of College of Animal Production Science and Technology. The milk was pasteurized at 72°C for 15 second then cooled to 37 °C. The pasteurized milk divided into three equal portions. Three treatments were carried out as follows: First treatment is the control cheese samples (A) in which cheese was made with conventional yoghurt cultures. In the secondand thirdtreatments cheese was made with %100 of probiotics culture (B), and combination of 50% conventional and 50% probiotics culture (C), were added respectively to the milk cheese. Then cheese was made and stored at refrigerator (4°C) for 14 days. Physicochemical and sensory evaluations were done for the cheese samples at day zero, 7, and 14 days, intervals. The cheese statistical analysis showed that probiotics significantly (P< 0.05) affected the chemical composition of the cheese. The results also showed that crude protein, acidity, and ash were significantly (P< 0.05) affected by levels of probiotics, while fat, total solids and salt showed no significant difference (P>0.05). However, the storage period had significant difference (P<0.05) on the protein, fat, total solids, acidity, ash content and salt. The sensory characteristics of the cheese samples were found to be affected significantly (P>0.05) by the storage period on color, taste, texture, and flavor. Except the saltiness and overall acceptability. Addition of probiotics culture had significant effects on the color, flavor, texture, taste and overall acceptability. It would be concluded that the quality of Sudanese white cheese was relatively improved with the addition of probiotic bacteria (Lactobacillus acidophilus and Lactobacillus plantarum).