scholarly journals Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

2021 ◽  
Vol 7 (2) ◽  
pp. 06-015
Author(s):  
Abdulaziz Yahya Al-Ghamdi ◽  
Hanaa Mohammed Abbas Salih ◽  
Mohamed Osman Mohamed Abdalla
Keyword(s):  
Starter Culture ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Ripening Period ◽  
Soft Cheese ◽  
White Cheese ◽  
Viable Bacteria

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus (log10 2.15 cfu/gm), Escherichia coli (log10 1.11 cfu/gm) and yeasts and moulds (log10 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

scholarly journals Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)

2020 ◽  
pp. 32-44
Author(s):  
Hanaa M. A. Salih ◽  
Mohamed O. M. Abdalla
Keyword(s):  
Starter Culture ◽  
Microbiological Quality ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Lactobacillus Bulgaricus ◽  
Pasteurized Milk ◽  
White Cheese ◽  
Viable Bacteria

Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T1): cheese manufactured with pasteurized milk with Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) at the level of 2% (w/v); Treatment 2 (T2): the control; cheese manufactured with pasteurized milk without starter cultures. After cheese manufacture, physicochemical, microbiological and sensory characteristics were determined at 1, 15, 30 and 45-day intervals. Results: Results showed that the starter culture addition did not significantly (P>.05) affect all physiochemical characteristics of cheese, except for the ash content which was high in cheese manufactured with the addition of starter culture. The addition of the starter influenced the microbiological quality of the cheese, with total viable bacteria, Staphylococcus aureus and yeasts and moulds counts being significantly (P<.05) low. Furthermore, the cheese made with an added starter culture showed high scores of colour, taste and flavour. The storage period significantly affected all characteristics of the cheese, except for the fat content of the control, which remained unchanged during all storage periods. Conclusion: The results of this study show that starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) (1:1) is likely to be a suitable culture for Sudanese white cheese.

scholarly journals Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period

2021 ◽  
Vol 7 (2) ◽  
pp. 001-008
Author(s):  
Abdulaziz Yahya Al-Ghamdi ◽  
Hanady Abdelateef Abdalla Khalefa ◽  
Mohamed Osman Mohamed Abdalla
Keyword(s):  
Essential Oils ◽  
Antimicrobial Agents ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Cinnamomum Zeylanicum ◽  
Viable Bacteria

The purpose of this study was to understand how the addition of Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect the microbiological properties of braided cheese. Cheese was made from warmed (45℃) raw cow milk to which essential oils of Z. spina–christi and C. zeylanicum (0.3% and 0.5%) were added. Microbiological characteristics were determined at 1, 7, 14 and 21-day intervals. The essential oils of Z. spina–christi and C. zeylanicum significantly reduced the counts of total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts and moulds in cheese supplemented with the oils compared to the control cheese. As the concentration of oil increased, the number of microbes decreased. The storage period had a significant effect on the microbial counts in both the control cheese and the cheese supplemented with essential oils of Z. spina–christi and C. zeylanicum. The addition of the oils as preservatives to the braided cheese was effective against microbial populations and could be used in cheese preparations to extend the shelf life of cheese, particularly for cheese made from raw milk without the addition of starter culture.

scholarly journals The combined effect of bacteriocin-producing Lactobacillus rhamnosus GG-ATCC and Lactoperoxidase system activation on microbiological quality of raw milk with special emphasis against E.coli O157:H7 in milk

2017 ◽  
Vol 40 (2) ◽  
pp. 66-72
Author(s):  
Najim Hadi Najim
Keyword(s):  
Storage Temperature ◽  
Lactobacillus Rhamnosus ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Latex Agglutination ◽  
Bacterial Cells ◽  
Lactobacillus Rhamnosus Gg ◽  
Time Period ◽  
Soft Cheese ◽  
Chromogenic Agar

     Isolates of Enterohaemorrhagic E.coli O157:H7 were isolated from 51 and 41 of locally produced bovine and ovine soft cheese samples. Their identification were confirmed based on the biochemical reactions and both the morphological cultural and serological properties. Presumptive E.coli O157:H7 isolates obtained by using the conventional selective plating on the chromogenic agar were tested further for the presence of both O157 and H7 antigenes using the latex agglutination test antisera. The current microbiological studies revealed that 31 (33.70 %) out of 92 bovine and ovine soft cheese samples were positive for E.coli O157:H7. The highest non significant (P>0.05) prevalence level of E.coli O157:H7 was found in the ewe᾿s soft cheese samples (36.59 %) followed by cow᾿s soft cheese samples (31.37 %). Agar well diffusion bioassay method was used for measuring the antibacterial activity of the crude bacteriocin that was produced by Lactobacillus rhamnosus GG-ATCC against Escherichia coli and the closely related sensitive strains such as L.acidophilus LA-K and L.acidophilus ROO52. The crude bacteriocin that was produced by the L.rhamnosus GG-TACC exhibited significantly (P<0.05) the highest antibacterial potency (100 %) against both the closely related strains of lactobacilli and the stressed E.coli O157:H7 by the activation of the LPS. The activation of the natural LPS of inoculated pasteurized milk had significantly (P<0.05) influenced the inactivation degree of the crude bacteriocin against E.coli O157:H7. There was a significant (P<0.05) reduction in the viable counts of stressed E.coli O157:H7 after each exposure time period (6, 24 and 48 hrs.) to the crude bacteriocin at room storage temperature. An overall conclusion on the basis of the current results pointed  out  that complete  elimination of viable bacterial cells was not achieved  neither  in  the stabilized milk (Activation of LPS) nor after  subjecting  the stabilized  milk to the action of the crude bacteriocin produced by L.rhamnosus GG-ATCC at room storage temperature.

scholarly journals Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

2020 ◽  
Vol 70 (3) ◽  
pp. 184-200
Author(s):  
Engin Gundogdu ◽  
Songul Cakmakci ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Volatile Compounds ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Hexanoic Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Volatile Profiles ◽  
And Storage ◽  
General Acceptability

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.

scholarly journals The combined action of the Nisin and Lactoperoxidase system activation on the microbiological quality of raw milk with special emphasis against E.coli O157H7 in milk

2017 ◽  
Vol 40 (2) ◽  
pp. 61-65
Author(s):  
Zina Saab Khudhir
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Lactobacillus Strain ◽  
Lactoperoxidase System ◽  
Test Kit ◽  
Soft Cheese ◽  
C 30 ◽  
Refrigeration Storage ◽  
Antimicrobial Potency

         Escherichia coli O157:H7 were isolated from 90 bovine and ovine locally produced soft cheese samples and their identification were confirmed based on the cultural, biochemical reactions and serological properties, E.coli O157:H7 isolates obtained by plating on the Chromogenic agars. They were further tested serologically for the presence of both O157 and H7 antigenes using the agglutination test kit. The highest non-significant prevalence (P>0.05) level of E.coli O157:H7 was found in the ewe’s soft cheese samples (37.77%) followed by the cow’s soft cheese samples (31.11%). The antimicrobial potency of the Nisin against the sensitive Lactobacillus strain was lost after (10) minutes of heating at (80°C) while retaining (100%) of its antimicrobial potency after its exposure to the pasteurization time and temperature (63°C/ 30 min.). The highest antimicrobial potency of Nisin was achieved at neutral pH (100%) while 90% and 45% of its potency were retained under acidic (pH=3) and alkaline (pH=9) conditions respectively. Nisin had short bacteriocidal incubation period against the sensitive lactobacillus strain where its antimicrobial potency reduced after 48 hours and lost after 120 hours of refrigeration storage period. E.coli O157:H7 was insensitive to the action of Nisin while stressed E.coli O157:H7 by activation of lactoperoxidase system in pasteurized milk was susceptible to its action and such result gave an indication of the synergistic effect of Nisin with activated lactoperoxidase system.

scholarly journals Study the effect of zinc salts fortification on chemical and sensory properties of Soft Cheese

2018 ◽  
Vol 11 (1) ◽  
Author(s):  
F Salih ◽  
R Omar ◽  
K Abaas
Keyword(s):  
Zinc Acetate ◽  
Zinc Sulphate ◽  
Zinc Concentration ◽  
Sensory Properties ◽  
Physiochemical Properties ◽  
Soft Cheese ◽  
White Cheese ◽  
Zinc Salts ◽  
Different Levels

This study aims to study the effect of fortification of soft white cheese with some zinc salts at different levels include 100 and 200 mg.kgˉ¹ from zinc sulphate and zinc acetate, on some physiochemical and sensory properties of the soft white cheese after one day from the manufacturing to 14 day of storage. The results indicated that there was no significant effects for cheese fortification with zinc salts during all storage periods on the sensory properties of the soft cheese. The results indicate some effects on the values of physiochemical properties for the fortified cheese, moisture percentages was decreased with increasing storage periods, while the values of protein, Carbohydrates and ash were increase with time of storage. Zinc concentration in soft Cheese increased with the increase of the addition of Zinc salts for all treatments.

A case of sporadic ovine mastitis caused by Listeria monocytogenes and its effect on contamination of raw milk and raw-milk cheeses produced in the on-farm dairy

2003 ◽  
Vol 70 (4) ◽  
pp. 395-401 ◽  
Author(s):  
Dagmar Schoder ◽  
Petra Winter ◽  
Abdoulla Kareem ◽  
Walter Baumgartner ◽  
Martin Wagner
Keyword(s):  
Listeria Monocytogenes ◽  
Starter Culture ◽  
Raw Milk ◽  
Bulk Milk ◽  
Colony Forming Units ◽  
Soft Cheese ◽  
The Right ◽  
On Farm

We describe a case of listerial mastitis in a flock of 130 sheep. The animals were housed at a farm where the bulk raw ewe milk was processed to produce raw milk soft cheese. List. monocytogenes was shed from the right mammary complex. Shedding was observed over a period of 99 d. A mean level of 4·56×104 cfu (colony forming units) Listeria monocytogenes/ml was recovered from the raw milk originating from the infected udder. The numbers ranged from 9×101 to 2·95×105. The bulk milk was contaminated by approx. 5·7×103 cfu/ml. In the cheese product, 2·0×102 cfu List. monocytogenes/g were constantly detectable for a period of 7 d post manufacture. The starter culture used for coagulation had a pivotal influence on the behaviour of List. monocytogenes during cheesemaking. Using the same mesophilic buttermilk culture as used by the farmer allowed numbers of Listeria to increase 60-fold within 12 h owing to a delayed acidification of the bulk milk. Addition of a thermophilic yogurt culture reduced the numbers of Listeria within 8 h of incubation.

scholarly journals Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

2016 ◽  
pp. 75-81
Author(s):  
Branislav Sojic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Predrag Ikonic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Starter Culture ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Thiobarbituric Acid Reactive Substance ◽  
Fermented Sausage ◽  
Fatty Acids Profile ◽  
Tbars Values

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovsk? klob?sa, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.

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