SHELF LIFE AND FUNCTIONAL STUDIES OF PROBIOTIC PROCESSED CHEESE
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Date
2021
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Publisher
ICAR-NDRI, KARNAL
Abstract
Processed cheese and processed cheese spread are popular variety of cheese and
generally devoid of lactic organisms. Incorporation of probiotic organism in processed
cheese will provide functionality and health beneficial property to the product with an
increased market demand. Hence, an attempt was taken to prepare probiotic processed
cheese (PPC). The present study was undertaken with the objectives to check the survival
of the probiotic organism in simulated gastrointestinal conditions in processed cheese
matrix and an estimation of its shelf life of PPC in different packaging materials at
refrigerated condition. Probiotic processed cheese prepared by incorporating
Lactobacillus plantarum had 46 % moisture, 28 % fat, 19 % protein and probiotic count
of 7.8 log CFU/g. PPC had higher antioxidant and ACE inhibitory activity as compared to
control processed cheese with comparable sensory and compositional attributes.
Probiotic count of processed cheese was microbiologically within limit up to 30 days of
storage. Sensory scores of all attributes were reduced during storage and probiotic count
was initially increased up to 20 days of storage followed by decrease. Moisture content
decreased during storage, whereas, hardness, acidity and bio-functional attributes
enhanced during storage. However, water activity remained same throughout the
storage periods. Two packaging material (PET and PP) were used for storage study of
PPC and higher viability of probiotic organism was observed in PET packaging material.
The storage and loss modulus of probiotic processed cheese decrease during the storage.
Survivability of L. Plantarum in probiotic processed cheese under simulated gastric
transit was lower (~80 %) as compared to MRS broth (~82%). However higher antioxidant
and ACE inhibitory activity was observed in probiotic processed cheese digesta
during each step of simulated gastric digestion in process as compared to initial biofunctional
activity of PPC.