Effect of Types of Probiotic Bacteria on Physiochemical Properties of Sudanese White Soft Cheese

Authors

  • ALwaleed Dafalla First Tech
  • Kamal A. Abdel Razig
  • Nagat A. Elrofaei

Keywords:

Probiotic bacteria, Sudanese white soft cheese, storage period

Abstract

The study was conducted to assess the effect of three different types of probiotic bacteria (Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium bifidum) on quality of Sudanese white soft cheese. The objectives of this study were to study the effect of three types of probiotic bacteria on the quality of Sudanese white soft cheese during different storage periods. The samples were subjected to physicochemical parameters, microbial examination. The result of physiochemical parameters showed increase in the yield. The highest yield obtained by cheese containing probiotic bacteria in comparing with control. The moisture content in all cheese samples decreased, while the weight loss, protein, fats and ash content increased during storage period (p?0.05). The pH values decreased, while the titratable acidity increased and both parameters were affected significantly (p?0.05) by the types of probiotic bacteria. The soluble nitrogen, formol ripening index, schilovich ripening index and total volatile fatty acids increased significantly during storage period, the highest values observed by samples containing probiotic bacteria comparing with control. The highest calcium, phosphorus, sodium, potassium, magnesium, iron was obtained by sample containing probiotic bacteria comparing with control.

References

Kopp-Hoolihan, L. (2001). Prophylactic and Therapeutic Uses of Probiotics: A Review. Journal of American Dietary Association, 101(2): 229-241.

Lee, Y.K., Nomoto, K., Salminen, S and Gorbach, S.L. (1999). Hand book of probiotics. Jon Wiely and Sons, Inc., New York.

Pitino, I.; Randazzo, C. L.; Cross, K. L.; Parker, M. L.; Bisignano, C.; Wickham, M. S. J.; Mandalari, G. and Caggia, C. (2012). Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion. Food Microbiol, 31:57–63.

Fooks, L.; Fuller, R. and Gibson, G. R. (1999). Prebiotics-probiotics and human gut microbiology. International Dairy Journal, 9(1): 53-61.

Venema, K. (2015). Health effect of pro and prepiotics: Utilization of sophisticatedinvitro Tools.In: Beneficial Microorganisms in Medical Health Apllications; series: Microbiology Monographs, 28: 1-18.

Robinson, R. K. and Samona, A. (1992). Health aspect of Bifidus products: A review. Int. J Food Sci Nutrition, 43: 175-180.

Blanchette, L.; Roy, D. and Gauthier, S.F. (1996). Production of cottage cheese using dressing by bifidobacteria. Journal of Dairy Science, 78(7): 1421-1429.

Fujimoto, J.; Matsuki, T.; Sasmoto, M.; Tommii, Y. and Watanabe, K. (2008). Identification and quantification of Lactobacillus casei strain shirota in human feaces with strain specific primer derived from randomly amplified polymorphic DNA. International Journal of food microbiology, 126: 210-215.

Tanook, G. W.; Munro, K.; Harmsen, H.J.; Welling, G.w.; Smart, J. and Gopal, P.K. (2000). Analysis of feacal micoflora of human subjects consuming aprobiotic products containing Lactobacillus rhamnosus DR20. Appl. Environ Microbil, 66: 2578-2588.

Ibrahim. F.; Ruvio, S.; Granlund. L.; Salminen, S.; Viitanen, M. and Ouwehand, A.C. (2010). Probiotics and immunosenescence: Cheese as a carrier. FEMS Immunol. Med. Microbiol, 59:53-59.

Pantaleao, A.; Moens, E. and O’Connor, C. (1990). The technology of traditional milk products in developing countries. FAO Animal Production and Health. FAO, Rome, Italy, 85: 333.

Abdel Razig, K.A. (2000). Quality attributes of Braided cheese "Mudaffra" as affected by level of salt and storage temperature. Ph.D. Thesis, University of Khartoum, Sudan.

El Owni, O. A. and Hamid, I. (2007). Production of white cheese (Gibna Bayda) in Zalingei area, West Darfur (Sudan). Australian Journal of Basic and Applied Sciences, 1: 756-762.

Robinson, R.K. (1983). Dairy microbiology. V. 2. The Microbiology of milk products. Elsevier Science Publishing Co., IN.

Abdel Razig, K.A. (1996). The production of white soft cheese from different sources. M.Sc. Thesis, University of Khartoum, Sudan.

AOAC. (1990). Official Methods of Analysis 15th edition. Association of Official Analytical Chemists (AOAC), Washington, D.C., U.S.A.

Ling, E.R. (1963). Textbook of Dairy Chemistry. Vol. 2 Chapman and Hall Ltd. London.

Abdel-Tawab, G.H. and Hofi, A.A. (1966). Testing cheese ripening, rapid chemical techniques. Indian J. Dairy Sci, 19: 39-41.

Perkin-Elemer. (1994). Analytical Methods for farance Atomic Absorption Spectrometry. Uberlingen, Germany, pp.332.

Kosikowski, F.V. (1982). Cheese and Fermented Milk Food. Edwards Brothers, Inc., Ann. Arbor., Michigan, USA.

SAS, 1997. SAS/STAT users Guid, Version 6.03 edition, Cary. NC: SAS Institute Inc., pp: 1028.

Kebary, K.K.; El-Shazly. H. A. and Youssef. I. T. (2015).Quality of probiotic Domiati cheese made by Lactobacillus rhamnosus. Int. J. Curr. Microbiol. App. Sci, 4(7): 647-656.

Mahmoud, S.F.; El-Halmouch, Y. and Montaser, M.M. (2013). Effect of probiotic bacteria on Karish Cheese production. Life Sci J, 10(2): 1279-1284.

Yerlikaya, O. and Ozer, E. (2014). Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus. Food Sci. Technol, Campinas, 34(3): 471-477.

Warsama, L.M.; El Zubeir, I.E.M. and El Owni, O.A.O. (2006). Composition and hygienic quality of Sudanese white cheese in Khartoum North markets (Sudan). Int. J. Dairy Sci, 1: 36- 43.

Cichosz, G.; Aljewicz, M. and Nalepa, B. (2014). Viability of the Lactobacillus rhamnosus HN001 probiotic strain in Swiss- and Dutch-Type cheese and Cheese-Like products, Journal of Food Science, 79 (6).

Abdel Razig, K.A.; Ahmed, R.A. and Mohamed, E.B. (2002). Ripening behavior of Sudanese braided cheese "Mudaffra": First international conference on biotechnology, application for arid Regions'. Puplished by the Kuait Institute for Science Research, (1):409-421.

El-Zayat, A.I. and Osman, M.M. (2001). The use of probiotics in Tallaga cheese. Egypt. J. Dairy Sci, 29: 99-106.

Kheir, E.S.; El Owni, O.A. and Abdalla. O.M. (2011). Comparison of Quality of Sudanese white cheese (Gibna bayda) Manufactured with Solanum dubium fruit exteract and rennet. Pakistan J. Nutr., 10(2):106-111.

Abdalla, M.O.M. and Mohamed, S.N. (2009). Effect of storage period on chemical composition and sensory characteristics of vacuum packaged White soft cheese. Pakistan Journal of Nutrition, 8 (2): 145-147.

Fayed A.E.; Farahat A.M.; Metwally A.E.; Massoud M.S. and Emam A.Q. (2014). Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics. Acta Sci. Pol., Technol. Aliment, 13(4): 359-373.

Pappa, H. C. and Anifantakis, E. M. (2001). Effect of concentrated starter cultures on the proteolysis and organoleptic characteristics of Feta cheese. Milchwissenschaft, 56:325–329.

Briggiler-Marcó, M.; Capra, M.L.; Quiberoni, A.; Vinderola, G.; Reinheimer, J.A., and Hynes, E. (2007). Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci, 90: 4532-4542.

Kılıç, G. B.; Kuleaşan, H.; Eralp, İ. and Karahan, A. G. (2009). Manufacture of Turkish Beyaz cheese added with probiotic strains. LWT - Food Science and Technology, 42: 1003-1008.

Effat, B.A.M.; Salem, M.M.E. and El-Shafei, K. (2001). Effect of using different starters on quality of Kareish cheese. Egypt. J. Food Sci, 29: 95-108.

Rodrigues, D.; Rocha-Santos, T.A.P.; Gomes, A.M., Goodfellow, B.J. and Freitas, A.C. (2012). Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry, 131:1414–1421.

Badawi, R.M.; Kebary, K.M.K. (1996). Accelerated ripening of cheese by partial lyzed Lactococci. Menofiya J.Agric. Res., 21(1): 63-81.

Escobar, M.C.; Van Tassell, M.L.; Martnez-Bustos, F.; Sıngh, M.; Casta-o-Tostado, E.; Amaya-Llano, S.L. and Mıller, M.J. (2012). Characterization of a Panela and fava bean starch. Journal of Dairy Science, 95(6): 2779-2787.

Shehata, A. E.; EL-Nawawy, M. A.; EL-Kenany, Y. M. and Aumara, I. E. (2001). Production of soft cheese with health benefits. In Proc. 8th Egyptian conference Dairy Science and Technology, pp. 635 – 651.

Dabevska-Kostoska, M.; Velickova, E.; Kuzmanova, S. and Winkelhausen, E. (2015). Traditional white Brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei. Macedonian Journal of Chemistry and Chemical Engineering, 34(2): 343–350.

El-Shafei, K.; Abd El-Gawad, M. A.M.; Dabiza, N.; Sharaf, O. M. and Effat, B.A. (2008). A mixed culture of propionibacterium ThoenII P-127, Lactobacillus rhamnosus and Lactobacillus planterium as probiotic cultures in Kareish cheese. Pol. J. Food Nutr. Sci, 58(4): 433-441.

Bergamini, C.V.; Hynes, E.R.; Palma, S.B.; Sabbag, N.G.; Zalazar, C.A. (2009). Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis. International Dairy Journal, 19: 467–475.

El-Batawy, M.A.; El-Abd, M.M.; Younes, N.A. and El-tawel, H.S. (1992). Effect of salting method on the ripening of Ras cheese made from mixed goat′s and cow's milk. Egyptain J. Dairy Sci, 20: 341-350.

Tarakci, Z. and Kucukoner, E. (2006). Changes onphysicochemical, lipolysis and proteolysis of vacuum packed Turkish Kashar cheese during ripening. J. Central Europ. Agric, 7: 459-464.

Chen, G.A.; Kocaoglu-Vunma, N.A.; Hasper, W.J. and Rodrigues Saona, L.E. (2009). Application of unframed micro spectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening. J. Dairy Sci., 92: 3575 3584.

Aljewicz, M.; Cichosz, G.; Nalepa, B. and Kowalska, M. (2014) Influence of Probiotics on proteolysis of Edam Cheese, Food Technol. Biotechnol, 52 (4): 439–447.

Klobukowski, J.; Modzelewska-Kapitula, M. and Komacki, K. (2009). Calcium Bioavailability from diets based on white cheese containing probiotics or synbiotics in short-time study rats. Pak. J. nutr, 8(7): 933-936.

Sidig, S.M.; Sulieman, A.E.; Salih, Z.A. and Abdelmuhsin, A.A. (2016). Quality characteristics of white soft cheese (jibna-beida) produced using camel milk and mixture of camel and cow milk. International Journal of Food Science and Nurition Engineering. 6(3): 49-54.

Gabir, H.G. (2016). The effect of type of bifidobacterium on set yoghurt. PH.D. Thesis. Alzaiem Alazhari University. Sudan.

Akin, M.B.; Akin, M.S. and Kirmac, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem, 104: 93–99.

Banasaz, M.; Norin, E., Holma, R. and Midtvedt, T. (2002). Increased enterocyte production in gnotobiotic rats mono-associated with Lactobacillus rhamnosus GG. Appl. Environ. Microbiol, 68: 3031–3034.

Lutz, T. and Scharrer, E. (1991). Effect of short-chain fatty acids on calcium absorption by the rat colon. Exp. Physiol, 76:615–618.

Scholz-Ahrens, K. E.; Peter, A.; Berit, M., and W. Petra. (2007). Prebiotics, probiotics and synbiotics affect mineral absorption, bone mineral content and bone structure. J. Nutr. 137: 838–846.

Hidiroglou, M. and J. G. Proulx. (1982). Factors affecting the calcium, magnesium, and phosphorus content of beef cow milk. Can. J. Comp. Med, 46:212–214.

Cross, K. J.; Huq, N. L.; Palamara, J. E.; Perich, J. W. and Reynolds E. C. (2005). Physicochemical characterization of casein phosphopeptide- amorphous calcium phosphate nanocomplexes. J. Biol. Chem, 280:15362–15369.

Agustina, R.; Bovee-Oudenhoven, I.M.; Lukito, W.; Fahmida, U., van de Rest, O.; Zimmermann, M.B.; Firmansyah, A.; Wulanti, R., Albers, R. and van den Heuvel, E.G. (2013). Probiotics Lactobacillus reuteri DSM 17938 and Lactobacillus casei CRL 431 modestly increase growth, but not iron and zinc status, among Indonesian children aged 1-6 years. J Nutr, 143: 84–93.

Kebary, K.K.; Yousef, I.T.A.; El-Shazly, H.A.M. and Rajab, W.A.A. (2011). Quality of Ras cheese made by probiotic strain of Lactobacillus rhamnosus. J. Food and Dairy Sci., Mansoura Univ, 2 (2): 69 – 78.

Sabikhi, L.; Sathish Kumar, M. H. and Mathur, B. N. (2014). Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening. Food Sci Technol, 51(12):3902–3909.

Suliman, A.H.Y.; Abdalla, M.I. and El Zubeir, I. E. M. (2013). Effect of level of milk fat on the compositional quality of Sudanese white cheese during storage, Sky Journal of Food Science, 2(1):1- 9.

El-Abd, M.M.; Abd El-Fattah, A.M.; Osman, S.G. and Abd El-Kader, R.S. (2003). Effect of some lactic acid bacteria on the properties of low salt Domiati cheese.Egypt. J. Dairy Sci, 31: 125-138.

Downloads

Published

2021-04-02

How to Cite

Dafalla, A., Razig , K. A. A. ., & Elrofaei , N. A. . (2021). Effect of Types of Probiotic Bacteria on Physiochemical Properties of Sudanese White Soft Cheese . American Scientific Research Journal for Engineering, Technology, and Sciences, 78(1), 83–97. Retrieved from https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/6756

Issue

Section

Articles