Feasibility study of utilizing Saccharomyces boulardii as an adjunct culture in Mozzarella type cheese and its quality characterization

The objective of this study was to assess the impact of incorporating Saccharomyces boulardii yeast (a known probiotic culture) as an adjunct culture on the quality characteristics of Mozzarella cheese, prepared using two different cheesemaking protocols. Protocol I employed unhomogenized milk with cheddaring prior to plasticizing (CUMC), while Protocol II used a blend of homogenized and unhomogenized milk (1:1; BHMC) and obviating cheddaring step. A control cheese (UMC) was produced from unhomogenized milk. The study aimed to determine which cheesemaking protocol better supports S. boulardii survival and produces sensorily satisfactory cheese quality. Key findings showed that cheese made with Protocol II, particularly BHMC_4.2 with a higher level of yeast, exhibited the highest yield. Textural properties of cheeses CUMC and BHMC were similar, with UMC and CUMC cheeses demonstrating superior baking characteristics such as shredding, melting, and controlled fat leakage. Sensory evaluation indicated that cheese made with a lower level of adjunct culture scored higher during pizza applications. Furthermore, higher adjunct yeast level produced cheeses having increased S. boulardii as well as Lactic Acid Bacteria counts. The study recommends using cheesemaking Protocol II, as it fosters a S. boulardii count of ~ 10⁵ CFU/g through use of milder cheese curd plasticizing conditions, enhancing the survival of the probiotic yeast. These findings have practical implications for production of Mozzarella cheese having viable probiotic yeast count.