Probiotic and prebiotic usage in quark cheese produced from buffalo and cow milk

In this research, quark cheeses, a fermented dairy product with the addition of probiotics and buckwheat sprout flour (2%), was produced using buffalo milk which were leftover from the production of kaymak, which is important for Afyonkarahisar province and pasteurized cow milk. In this study, where the use of buffalo milk leftover from kaymak production as a raw material in Quark cheese was investigated and compared with cow milk, the prebiotic effect of buckwheat sprout flour on probiotic bacteria was investigated in both types of milk. Physicochemical, microbiological and sensory analyzes of the traditional, probiotic (Lactobacillus acidophilus, Bifidobacterium animalis spp. lactis) and buckwheat sprout flour added quark cheeses were carried out on the 1st, 7th, 14th and 21st storage days. It has been observed that the heat treatment applied to buffalo milk in kaymak production provides a great advantage on the yield of quark cheese. In addition, it was determined that quark cheeses produced from buffalo milk preserved the viability of Lactobacillus acidophilus and Bifidobacterium lactis probiotic bacteria better during storage than quark cheeses produced from cow's milk. While the number of Lactobacillus acidophilus probiotic bacteria in quark cheeses produced from Kaymakaltı buffalo milk and cow milk was determined to be 7,44 log cfu/g and 6,51 log cfu/g, respectively, the number of Bifidobacterium lactis probiotic bacteria was determined to be 7,22 log cfu/g and 6,52 log cfu/g, respectively. At the end of storage (day 21st), the number of Lactobacillus acidophilus probiotic bacteria in quark cheeses produced from buffalo milk and cow's milk was 7,43 log cfu/g and 5,56 log cfu/g, respectively. The number of Bifidobacterium lactis probiotic bacteria was determined as 7,11 log cfu/g and 6,02 log cfu/g, respectively. It has been determined that quark cheeses produced buffalo milk from leftover from kaymak production provide a higher advantage in preserving the viability of probiotics than cow's milk. In addition, it was determined that buckwheat sprout flour added to quark cheese increased the viability of both probiotic bacteria in quark cheeses produced from both buffalo milk from leftover from kaymak production and cow milk. The number of Lactobacillus acidophilus probiotic bacteria in quark cheeses produced from buffalo and cow milk to which buckwheat sprout flour was added was determined to be 7,68 log cfu/g and 7,12 log cfu/g, respectively. The number of Bifidobacterium lactis probiotic bacteria was determined as 7,34 log cfu/g and 6,66 log cfu/g, respectively. It has also been found that buckwheat sprout flour has a positive effect on the growth of Lactococcus and lactic acid bacteria. In our study, the quark cheeses we produced from cow's milk varied dry matter values between 21,03%-26,24%, pH values between 4,28-4,46, titratable acidity values between 1,171%-1,329%, salt values between 1,037%-1,398%, ash values between 1,42%-1,70%, protein values between 7,85%-13,50%, fat values between 7,50%-9,50%, antioxidant values between 67,89%-90,99% during storage. The quark cheeses we produced from the buffalo milk leftover from kaymak production varied dry matter values between 17,63%-21,73%, pH values between 4,53-4,72, titratable acidity between 1,305-1,434%, salt values between 1,045%-1,509%, ash values between 1,73%-1,96%, protein values between 9,90%-14,77%, fat values between 3.50%-5.00% and antioxidant values between 39,72%-85,92% during storage. Buckwheat sprout flour; It was determined that it increased the dry matter, protein, ash, salt, antioxidant, a* and b* values in samples made from both buffalo milk remaining from kaymak production and cow milk. In our study, the quark cheeses we produced from cow's milk varied hardness values between 67,789-573,737 (N), cohesiveness values between 0,443-0,704, adhesiveness values between -2,730 and -73,706 (g.s), gumminess values between 41,555-259,503 (N), springiness values between 0,547-0,942, chewiness values between 36,215-152,151 (N), resilience values between 0,120-0,250 during storage. The quark cheeses we produced from the buffalo milk leftover from kaymak production varied hardness values between 48,230-305,408 (N), cohesiveness values between 0,455-0,713, adhesiveness values between -2,363 and -57,231 (g.s), gumminess values between 32,035-162,172 (N), springiness values between 0,533-0,992, cheviness values between 30,249-98,602 (N), resilience values between 0,114-0,212 during storage. According to the results of this study, it has been determined that the use of buffalo milk, which is exposed to many processing steps in the production of kaymak, as a raw material in the production of quark cheese is advantageous, and that it is superior to the development of lactic acid and probiotic bacteria, which are beneficial for human health, in quark cheese compared to cow milk. In terms of these benefits, it is thought that utilizing buffalo milk with quark cheese production will increase the diversity of buffalo products and provide an advantage for our gastronomy city, which is a brand in the production of "Afyon Buffalo Kaymak".