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<p>This study aimed to evaluate the influence of various probiotic cultures on the physicochemical properties, mineral contents, organic acids, texture and proteolysis in cheddar cheese produced from goat milk during ripening period of 90 days at 4–6&#xa0;°C. Furthermore, survival of probiotic bacteria in cheese, antihypertensive and antioxidant activities were also assessed. Cheddar cheese samples were prepared from goat milk using mesophilic starter cultures (<i>Lactococcus lactis</i> subsp. <i>lactis</i> and <i>Lactococcus lactis</i> subsp. <i>Cremoris</i>) as a control treatment and combinations of starters and different probiotic bacteria (<i>Lactobacillus acidophilus</i> and <i>Bifidobacterium bifidum)</i>. Moisture, and pH revealed decreasing trend, while fat, protein, and acidity revealed an increasing trend during ripening. The mineral content (calcium, potassium, and sodium) and organic acid contents (lactic, acetic, and butyric acid) in cheese also exhibited an increasing tendency during storage of 90 days. Hardness and chewiness increased significantly while cohesiveness, gumminess and springiness decreased significantly during storage. The water-soluble nitrogen and free amino acid contents were significantly (<i>p</i> &lt; 0.05) increased during storage periods. The maximum ACE-inhibitory activity and antioxidant activity were observed in cheese prepared using combination of probiotic adjunct <i>Lactobacillus acidophilus</i> (La) and <i>Bifidobacterium bifidum</i> (Bb) during the ripening of 90 days. The viable bacterial count was slightly decreased in all cheese samples during the storage. Hence, the study concluded that the combination of La and Bb at 6 + 6 µL/mL along with the starter culture at 15 µL/mL was the most effective probiotic treatment in cheddar cheese. Addition of probiotic adjuncts resulted in cheese with acceptable quality and functionality.</p>

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Effects of various probiotic cultures on quality, proteolysis and bioactive compounds in cheddar cheese from goat milk

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月9日

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  • Faiza Saeed,
  • Mian Anjum Murtaza,
  • Tusneem Kausar,
  • Iram Hafiz,
  • Nyla Amjed,
  • Atif Liaqat,
  • Shafiqa Ali,
  • Ashiq Hussain,
  • Abdeen Elsiddig Elkhedir

摘要

This study aimed to evaluate the influence of various probiotic cultures on the physicochemical properties, mineral contents, organic acids, texture and proteolysis in cheddar cheese produced from goat milk during ripening period of 90 days at 4–6 °C. Furthermore, survival of probiotic bacteria in cheese, antihypertensive and antioxidant activities were also assessed. Cheddar cheese samples were prepared from goat milk using mesophilic starter cultures (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris) as a control treatment and combinations of starters and different probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum). Moisture, and pH revealed decreasing trend, while fat, protein, and acidity revealed an increasing trend during ripening. The mineral content (calcium, potassium, and sodium) and organic acid contents (lactic, acetic, and butyric acid) in cheese also exhibited an increasing tendency during storage of 90 days. Hardness and chewiness increased significantly while cohesiveness, gumminess and springiness decreased significantly during storage. The water-soluble nitrogen and free amino acid contents were significantly (p < 0.05) increased during storage periods. The maximum ACE-inhibitory activity and antioxidant activity were observed in cheese prepared using combination of probiotic adjunct Lactobacillus acidophilus (La) and Bifidobacterium bifidum (Bb) during the ripening of 90 days. The viable bacterial count was slightly decreased in all cheese samples during the storage. Hence, the study concluded that the combination of La and Bb at 6 + 6 µL/mL along with the starter culture at 15 µL/mL was the most effective probiotic treatment in cheddar cheese. Addition of probiotic adjuncts resulted in cheese with acceptable quality and functionality.