Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties

Abstract

Kariesh cheese made by non-expolysaccharide producing bacteria (EPS-) as a control was compared with that made by exopolysaccharide producing bacteria (EPS+). Inulin (1, 2%) and modified starch (0.1, 0.3%) were added to evaluate the impact of adding exopolysaccharide producing bacteria (EPS+) and dietary fibers on the resultant Kariesh cheese. Kariesh cheese made by the traditional method and stored at 5○c. Samples in three replicates were taken at different intervals, and analyzed for chemical, rheological, organoleptic and microbial properties. Results indicated that the addition of inulin and modified starch decreased the acidity % and increased the pH values, compared with the control. The increase of acidity and the decrease of pH were higher in the cheese made by EPS-, either with or without the addition of dietary fibers. All EPS+ treatments characterized with higher moisture content than EPS-, and the decrease of the total solids content in these treatments. Higher yield, moisture content and acidity % were detected in the cheese treatments with added inulin, compared with the modified starch treatments either in the presence or absence of EPS. Treatment with inulin and modified starch in the presence EPS+ resulted in higher salt % than that in the presence of EPS-. The protein% was in correlation with the total solids content, either at the beginning or at the end of the examined cheese storage. All EPS+ treatments gained Higher curd tension, particularly, with added modified starch than EPS- treatments. Organoleptic characteristics (appearance, body and texture) by suing modified starch or inulin, especially on EPS+ treatments were improved, but there was no remarkable difference on the taste and flavor properties. Treating with inulin and modified starch with EPS+ improved certain rheological properties such as adhesiveness, hardiness, springiness, gumminess and chewiness. Control cheese made by either EPS+ or EPS- contained less total bacterial counts in the fresh and throughout the storage of cheese. Therefore, the addition of modified starch and inulin with EPS+ during kariesh cheese making resulted in an improvement of the properties of the experimented cheese.