Investigation of characteristic properties of probiotic fresh cheese produced from buffalo and cow milk

In this study, five different Quark type cheese formulations were developed by mixing of Buffalo and cow's milk (BM: 100% buffalo milk, BM1: 75% buffalo milk: 25% cow's milk, BM2: 50% buffalo milk: 50% cow's milk, BM3: 25% buffalo milk: 75% cow's milk, CM: 100% cow's milk). Lactobacillus acidophilus and Lactobacillus rhamnosus probiotic bacteria were added into cheese samples to gain probiotic property. Produced cheeses were kept at +4°C for 21 days. physical, chemical, microbiological and sensory analyses were applied at the storage day of 1.,4 and 21. According to the observed results, L* and Chroma values in the cheese samples increased during storage. It was found that the dry matter content of cheese samples produced buffalo milk was higher than the cheese samples produced from cow's milk. BM3 cheese formulation had the lowest fat content while the highest fat content was determined in BM cheese samples. During storage, the hardness values of all cheese samples have increased. It is assumed that probiotic fresh cheese produced can be liked by the consumer, as well as preferred because it is a functional food