Volume 20, Issue 139 (2023)                   FSCT 2023, 20(139): 149-164 | Back to browse issues page


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Nosrati G, Jooyandeh H, Hojjati M, Noshad M. Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period. FSCT 2023; 20 (139) :149-164
URL: http://fsct.modares.ac.ir/article-7-69307-en.html
1- Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , hosjooy@yahoo.com
Abstract:   (542 Views)
Ultrafiltrated (UF)-white cheese is almost a new generation of white-cheeses that is produced throughout ultrafiltration process. This cheese has a soft and spreadable texture and is distributed in the market after a short storage period. Lactulose is a prebiotic compound that in addition to its positive effect on the growth of probiotic bacteria, its beneficial health effects on human well-being is proved. In the current research, synbiotic cheese samples were produced with the usage of demineralized ultrafiltrated whey powder (DUWP) at 3 levels of 0, 1 and 2%, lactulose at 2 levels of 0 and 1%, and bifidobacterium bifidum as probiotic bacteria. Experimental samples were analyzed and tested for physicochemical analysis including pH, acidity, moisture, syneresis, fat, protein and soluble nitrogen to total nitrogen ratio (TSN/TN) during 60 days of storage at 4 ◦C. Results revealed that addition of DUWP and lactulose, except for protein, had significant effects on the other tested parameters. In addition, the time of storage period had noticeable impact on all the examined physicochemical properties (P<0.01). Based on the results of this study, it was found that the best UF-white synbiotic cheese could be produced with the usage of 1% of each DUWP and lactulose powders.
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Article Type: Original Research | Subject: Enriching food
Received: 2023/05/21 | Accepted: 2023/07/16 | Published: 2023/09/1

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