Microbiological quality of probiotic added traditional Çamur cheese
نویسندگان
چکیده
Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, microbiological quality samples purchased from local markets was determined. The cheeses with and without addition Bifidobacterium animalis ssp. lactis were laboratory. All (PC), lab-produced (LPC) lab-produced-functional (LPFC) stored at 4°C for 30 days which then analyzed periodically to determine profile during refrigeration. Klebsiella pneumoniae, Enterobacter aerogenes, Citrobacter freundi detected PC samples, total aerobic mesophilic bacteria (TAMB) counts higher than 5 log CFU g-1 first days. However, TMAB lower LPC until end Day30. LAB >7 LPFC Day 20. conclusion, adding probiotic led longer shelf life safer products thus making more functional. Keywords: Functional food; Microbial quality; Probiotic bacteria; Shelf life; Traditional cheese.
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2023
ISSN: ['2079-0538', '2079-052X']
DOI: https://doi.org/10.9755/ejfa.2023.v35.i5.3094