Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk.
Molecules
; 27(16)2022 Aug 12.
Article
em En
| MEDLINE
| ID: mdl-36014377
ABSTRACT
The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 107 colony forming unit (CFU) per gram during ripening.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Queijo
/
Probióticos
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Simbióticos
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Bifidobacterium animalis
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article