Investigation of white cheese production opportunities

In this study, white cheese was produced using probiotic culture (Bifidobacterium bifidum BB-12 + Lactobacillus acidophilus LA-5) at the level of 107 kob/mL, in addition to lactic starter culture (Lactococcus lactis, Lactococcus cremoris). Microbiological, physical, chemical, sensory, short-chain fatty acids and texture properties were investigated during the shelf life (90 days). As a result of the study, it was determined that probiotic bacteria remained at 107 level after 90 days and cheeses retained their probiotic properties. According to the results of microbiological analysis, an increase in the number of lactic acid bacteria and total aerobic colony throughout the shelf life was observed, while a decrease in probiotic bacteria. However, since p> 0.05 in both exchanges, the change is not significant. Growth was not detectable in indicator microorganisms (coliform, mold yeast). When chemical analysis results were examined, the most important change was determined in dry matter in parallel with the control sample (p <0.05). No significant change was observed. When the sensory analysis was compared, no significant change was observed in probiotic and reference samples (p> 0.05). According to the short-chain fatty acid results, the most important change was observed in butyric acid (C4:0) and stearic acid (C18:0). There was an increase in hardness and gumminess and a decrease in chewiness among the texture parameters. In the statistical sense, the important change was observed in internal stickiness. No significant difference was detected between the probiotic and control samples in the texture (p> 0.05).