The effect of probiotic lactic acid bacteria utilization on quality parameters and ripening profile of tulum cheese

Tulum cheese were manufactured by using three different probiotic lactic acid bacteria (LAB) with starter culture (Valiren® C1M Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris). Produced cheeses were ripened during 180 days. In this study four different Tulum cheese were produced and they were as follows: Tulum cheese produced using only starter culture (K), Lactobacillus acidophilus LA-5® and starter culture (LA), Lactobacillus casei 431® and starter culture (LC), Lactobacillus rhamnosus LR and starter culture (LR). Some physical, chemical, microbiological and sensory properties of Tulum cheeses were examined on the 1st, 15th, 45th, 90th and 180th days of ripening. Titration acidity, dry matter, fat, protein, salt, ash, total free fatty acids, water soluble nitrogen, ripening degree, total free amino acid, butyric acid, lactic acid, citric acid, hardness, cohesiveness, gumminess, chewiness and resilience values increased while pH, penetrometer and propionic acid values decreased during ripening period. On the other hand, there were fluctuations in acetic acid, pyruvic acid and springiness values of Tulum cheese during ripening. The use of probiotic lactic acid bacteria positively affected lactic acid bacteria counts and sensory properties of Tulum cheeses. In addition, usage of probiotic LAB significantly influenced many properties of Tulum cheese including proteolytic and textural properties (p<0.05).