Naslov
Development of the sheep cheese with addition of probiotic bacteria

Autori
Blažić, Marijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food safety and health effects of food / - , 2011

Skup
Food safety and health effects of food

Mjesto i datum
Beograd, Srbija, 31.01.2011. - 01.02.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
probiotic bacteria; sheep cheese; ripening

Sažetak
Functional food is a food which enhances physiological performance or prevents /treats diseases and disorders, beyond its nutritional properties. Nutriceuticals are integrants of functional food and can be classified by its origin, action or chemical nature. Probiotics are living microorganisms that can improve the microbiologic intestinal balance of the host. They are added to foods in order to include them in human diet. Some of their benefits are normalisation of intestinal microflora and lactose hydrolysis. To categorize the food as a functional, probiotic bacteria must be viable not only during the food production and commercialization, but also during the passage of the food through the digestive apparatus. The beneficial health effects are registered at about 107 CFU/g or ml of probiotic bacteria count at the moment of food consumption. Dairy foods are commonly selected as probiotic bacteria carriers because they have an environment adapted for lactic acid bacteria. Among other dairy products, cheese has advantage of having high pH and higher fat content. Also, it's more closed texture may protect bacteria more efficiently than a fluid environment. References about sheep cheeses with probiotic bacteria are very scare. Taking this into account, development of a sheep cheese with addition of probiotic bacteria seemed as a logical choice. The aim of this study was to incorporate probiotic bacteria into sheep cheeses produced with a technology developed in institute for researching in dairy products. During the period of ripening (45 days), physicochemical and microbiological determinations were made. Cheeses without probiotic bacteria were used as a control. Probiotic bacteria counts were made in order to verify in the population and were inside the limits established for functional food. The cheeses with good sensory characteristics were obtained. Cheeses at the end of ripening have satisfy all the criteria to obtain the name of the probiotic.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA