Determination of biological value and functional properties of curd che-eses produced by lactic acid bacterial fermentation.

In this research, probiotic curd cheeses were produced by adding Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus cultures to curd cheeses. Curd cheeses were stored at 4 ºC for 14 days.During the storage period, pH, titratable acidity, water activity, dry matter, color, texture, total aerobic mesophilic bacteria count, total yeast mold count, lactic acid bacteria count, lactococcus-streptococcus bacteria count were examined in the samples on the 1st, 7th and 14th days.During the storage period, there was an increase in L*, a*, b*, pH, water activity, dry matter and titratable acidity values. In the texture profile analyzes, it was determined that there was a decrease in hardness, elasticity, gumminess, chewiness values, while there was an increase in external adhesiveness, internal adhesiveness and flexibility values. When the microbiological analysis results were examined; While an increase in the number of lactic acid bacteria, lactococcus-streptococcus bacteria, and yeast-mold counts was observed, a decrease in the total number of aerobic mesophilic bacteria was detected.