Determination of the effects of using Lactobacillus acidophilus and Bifidobacterium bifidum in the production on some properties of white pickled cheese

In this study, white pickled cheeses produced by using two different probiotic bacteria strains, which were Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20456 were stored in brine and vacuum package at 4 °C for 90 days. On the 1st, 45th and 90th days of the storage, the physicochemical, microbiological and sensorial properties as well as volatile compound and fatty acid profiles of white pickled cheeses have been examined. In the study, effect of probiotic bacteria used in production of white pickled cheese on some quality properties of white pickled cheese and the viability of probiotic bacteria in white pickled cheeses stored in brine and vacuum package were investigated. During storage, it was determined that the number of L. acidophilus in white pickled cheese samples produced using L. acidophilus was higher than the number of B. bifidum in white pickled cheese samples produced using B. bifidum. Vacuum packed white pickled cheeses were found to have a higher number of probiotic bacteria. At the end of the storage period, the number of probiotic bacteria determined in all probiotic cheeses was found to be higher than 108 cfu/g. Although the number of probiotic bacteria decreased in white pickled cheese samples during storage, the values obtained at the end of 90 days were determined to be above the minimum number of live probiotic bacteria required (106 cfu/g) for the acceptance of cheeses as probiotic. The numbers of total mesophilic aerobic bacteria in white pickled cheese containing probiotic bacteria were determined to be higher in control group white pickled cheese. The number of lactic acid bacteria developed in M17 agar detected in white pickled cheeses produced using probiotic bacteria was found to be lower than that of control group white pickled cheese. It was determined that the number of bacteria developed in the M17 agar in the vacuum packed cheeses was higher than the cheese in the brine. It was determined that the dry matter amount, the titratable acidity values, the fat amount, the protein amount, the water soluble nitrogen ratios and the soluble nitrogen ratios in TCA of the vacuum packed white pickled cheese were higher than those of the white pickled cheese in brine. Hardness values of control group white pickled cheeses were higher than those of white pickled cheeses produced by using probiotic bacteria and hardness values of white pickled cheeses stored in vacuum package were higher than those of white pickled cheeses stored in brine. The highest volatile component in the white pickled cheese samples at the end of the storage period was 3-hydroxy-2-butanone as 28.89%-46.99% of the determined total volatile components. Myristic acid, myristoleic acid, pentadecanoic acid, oleic acid, palmitoleic acid, heptadecanoic acid, lauric acid, capric acid were found, respectively, to be the most abundant fatty acids in all white pickled cheese samples on the 90th day of the storage. As a result of sensory analysis, at the end of the storage period, it was found that vacuum packed white pickled cheese produced using L. acidophilus was more preferred. When the results of the study are taken into account; the use of L. acidophilus DSM 20079 and B. bifidum DSM 20456 strains in production of white pickled cheese did not have any adverse effect on the composition and sensory properties of white pickled cheese. It was determined that the salt values of the vacuum packed white pickled cheeses were less than those of the white pickled cheeses stored in the brine, and vacuum packed white pickled cheeses were suitable according to the limit values given in the Turkish Food Codex. As a result, it was evaluated that L. acidophilus DSM 20079 and B. bifidum DSM 20456 strains could be used as probiotic bacteria in the production of white pickled cheese and vacuum packing was more appropriate for the storage of white pickled cheeses.