Quality Evaluation of Probiotic Ricotta Cheese Fortified with Pediococcus acidilactici AS185
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The probiotic Pediococcus acidilactici strain AS185 was added to Ricotta cheese to yield a Ricotta cheese with probiotic properties. The physicochemical characteristics, texture properties, viable count of Lactobacilli, and volatile components were evaluated to assess the effects of AS185 on cheese quality. After refrigeration at 4 ℃ for 21 days, the fat, protein, and water contents of the probiotic whey cheese with P. acidilactici AS185 were 17.60%, 27.47%, and 49.95%, respectively, and the pH was 4.75. These parameters do not differ significantly from those of the control whey cheese without probiotics. After 21 days of storage, the viable bacterial count of the probiotic whey cheese decreases to 7.45 log CFU/g, which meets the requirements to be considered a probiotic product. The hardness, cohesiveness, adhesiveness, and chewiness of probiotic whey cheese are 723.85 N, 0.97 mm, 699.58, and 699.61 mJ, respectively, which are all higher than those of the control. The texture of the modified cheese is stronger and chewier. Furthermore, a total of 15 components are detected in the probiotic whey cheese. The relative contents of acids, alcohols, and ketones are comparatively higher, being 38.56%, 24.64%, and 13.76%, respectively, exceeding those of the control. There is no significant difference in appearance, color, flavor, and texture between the probiotic whey cheese and the control cheese (p>0.05). However, the overall acceptability of probiotic whey cheese is better than that of the control, and the strain P. acidilactici AS185 positively promotes flavor accumulation. In short, P. acidilactici AS185 is a promising probiotic strain with technical characteristics suitable for Ricotta cheese processing.
