Characteristics of low-fat white soft cheese made with different ratios of Bifidobacterium bifidum

Abstract

Low-fat cheese is considered a healthy dairy product that protects from the risks resulting from full-fat cheese, especially if it is made with probiotics, which have numerous health benefits. This study aimed to manufacture low-fat white soft cheese with different ratios of Bifidobacterium bifidum as a probiotic bacteria and study the chemical and the survival of this probiotic bacteria in the resultant cheese during 14 days of storage at 8 ± 2 °C. Pasteurized skim buffalo’s milk was divided into six portions. The first portion of skim milk (control) was coagulated by adding 2% of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, while the other five portions of skim milk were converted into cheese by using the previous starter with the addition of 1, 2, 3, 4 and 5% of Bifidobacterium bifidum. Acidity, moisture, fat, salt and total protein (TP) contents were measured during storage of 14 days. Significant differences (p < 0.05) were recorded in the acidity, moisture, salt and TP contents of the resultant cheese between treatments, and during the storage period. Regarding the Bifidobacterium count in the examined treatments, proportional relationship could be established between the numbers detected in the examined treatment and the levels used of Bifidobacteria till 4%, which resulted in increased numbers. However, increasing the ratio up to 5%, resulted in a negative effect by increasing the acidity which inhibits its activity and reduces its count.