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Assessment of Quality and Microbial Characteristics and Fatty Acid Changes in Mozzarella Cheese Produced from Buffalo Milk and Fortified with Lactic Acid Bacteria | ||
| International Journal of Nutrition Sciences | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 11 اسفند 1403 اصل مقاله (1.43 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.30476/ijns.2025.104074.1347 | ||
| نویسندگان | ||
| Najla Hussen Al Garory؛ Raghad Saad Al Musa* ؛ Raqad Raheem Ali Al-Hatim | ||
| Food Science Department, Agriculture College, Basrah University, Iraq | ||
| چکیده | ||
| Background: Modern technological advances have enabled production of dairy products that can support the biological role of lactic acid bacteria, contributing to the improvement of fortified Mozzarella cheese. This study assessed the quality and microbial characteristics and fatty acid changes in Mozzarella cheese produced from buffalo milk and fortified with lactic acid bacteria. Methods: Mozzarella cheese was prepared from Iraqi buffalo milk and fortified with lactic acid bacteria. Physicochemical and microbiological tests were conducted on the cheese over four storage periods of 0, 4, 7, and 10 days. Fatty acids were identified using GC-MS technique. Results: After 10 days of storage, the pH, acidity, protein, fat, moisture, and ash values were 5.1, 0.67, 20.57, 17.08, 46.15, and 2.92%, respectively. Total bacterial counts, protein and fat analyzing bacterial count, Lactobacillus bulgaricus and Streptococcus thermophilus counts showed an increase with the storage period. After 10 days of storage, the logarithmic values of these bacterial count reached 5.74, 1.96, 1.78, 2.80, and 2.81 CFU/g, respectively. Several fatty acids and active compounds were identified with the highest concentration at 9.5822% area concentration after manufacturing as tribute acetyl citrate, and 1-Propene, 3-(2-cyclopentenyl)-2-methyl-1,1-diphenyl at 10.5025% area concentration after 10 days of manufacturing. Conclusion: Sensory evaluation revealed acceptance in terms of color, flavor, taste, texture, and overall acceptance for Mozzarella cheese when fortified with lactic acid bacteria. | ||
تازه های تحقیق | ||
Raghad Saad Al Musa (Google Scholar) | ||
| کلیدواژه‌ها | ||
| Buffalo milk؛ Lactic acid bacteria؛ Mozzarella cheese؛ Quality؛ Fatty acid change | ||
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آمار تعداد مشاهده مقاله: 333 تعداد دریافت فایل اصل مقاله: 283 |
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