Viability and efficacy of Lactobacillus casei LAFTI-L26 as adjunct starter in red Dutch cheese

The aim of this study was to investigate the survival of Lactobacillus casei LAFTI-L26 in Dutch red cheese. For this purpose, the effect of thermal treatments (pasteurization and non-pasteurization) in different concentrations of brine (0%, 2.5%, and 5%) and the ripening time (1,30 and 60 days) on lactobacillus casei survival and physicochemical properties of cheese including; pH, dry matter, fat percentage, salt percentage and acidity were studied. The results from the beginning of production to the end of the 60-day period showed that Increasing the pH of cheeses increased significantly (p<0.05). During non-pasteurization, the fat content of pasteurized cheeses increased significantly (p<0.05), and in pasteurized cheeses it was much more than pasteurized cheeses. Total microbial load increased significantly during storage (p<0.05). The acidity of the cheeses decreased significantly during storage (p<0.05), and with increasing the duration of salting water in pasteurized cheeses significantly increased (p<0.05). The salt percentage of samples was significantly reduced by applying the thermal process (p<0.05). By increasing the storage time, the number of Lactobacillus casei bacteria increased significantly in all samples (p<0.05), with increasing percentage of Lactobacillus casei salt in pasteurized cheese increased significantly (p <0.05), and pasteurization Increased the viability of Lactobacillus casei. In general, Dutch red cheese produced in Salmas has the ability to carry Lactobacillus casei (LAFTI-L26 DSL).