Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese

Muhammad Anees Ur Rehman^1, , Waleed Sultan², Muhammad Ajmal³, Maryam Batool⁴, Shafiq Ali Shah⁵, Nabila Gulzar⁴ and Rizwan Arshad⁶

¹Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College Lahore, Pakistan

²Department of Food Science & Technology, Faculty of Life Sciences, University of Central Punjab, Lahore

³Food Chemistry Lab, Central Laboratory Complex, University of Veterinary and Animal Sciences, Lahore, Pakistan

⁴Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

⁵Faculty of Pharmaceutical Sciences, Superior University Lahore, Pakistan

⁶University institute of Diet and Nutrition Sciences, The University of Lahore, Gujrat Campus, Gujrat Pakistan

Cite this paper:
Muhammad Anees Ur Rehman, Waleed Sultan, Muhammad Ajmal, Maryam Batool, Shafiq Ali Shah, Nabila Gulzar and Rizwan Arshad. Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese. Journal of Food and Nutrition Research. 2021; 9(9):492-498. doi: 10.12691/jfnr-9-9-6

Abstract

Probiotics are living micro-organisms which impart certain health benefits like anti-oxidant, anti-hypertensive, immune-modulatory, opioid, anti-inflammatory, anti-microbial and consumer related inherit nutrition with the utilization in recommended quantity. The study aimed to determine the effect of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus helveticas and their adjuncts on sensory attributes of cheddar cheese. The cheddar cheese having commercially available mesophilic starter cultures and with probiotics strains were prepared and assessed for acetic acid production, proteolysis and descriptive sensory analysis. The probiotics adjuncts Lb. acidophilus + Bifidobacterium bifidum (La + Bb) and Lb. acidophilus + Bifidobacterium bifidum + Lb. helveticus (La + Bb + Lh) showed remarkable results in production of acetic acid 489.33 (ppm) and as compared to control respectively. Among probiotic strains, the probiotic strain Lactobacillus helveticas showed the highest water-soluble nitrogen as 28.50 (%) and free amino acid 5220 µg/g. non-significant effect was observed for overall acceptability for control and probiotic adjuncts. Higher rates of organic acids and proteolysis was observed in probiotic adjuncts as compared to control samples. The current study reveals that the addition of probiotics adjuncts to cheddar cheese does not affects its overall acceptability.

Keywords:
probiotics sensory cheddar cheese proteolysis functional foods buffalo milk

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