Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese

Document Type : Original Research

Authors
Fatemeh Khosravi Talebi 1
Mohammad Reza Edalatian Dovom 2
Mohammad B. Habibi Najafi 3
Leila Yousefi 4
1 MSc Student of Food Science and Technology Department, Agriculture faculty, Ferdowsi University of Mashhad.
2 Associate and Academic member of Food Science and Technology Department, Agriculture Faculty, Ferdowsi University of Mashhad.
3 Retired Professor, Food Science and Technology Department,Agriculture Faculty, Ferdowsi University of Mashhad.
4 Graduate Ph.D student, Food Science and Technology Department, Agriculture Faculty, Ferdowsi University of Mashhad.
10.48311/fsct.2025.84052.0
Abstract
In this research, the effect of five different treatments as adjunct culture, including different combinations of lactic acid bacteria strains (isolated from cheese curd, fresh cheese, Lighvan ripened cheese, and yogurt) on the physicochemical parameters (% dry matter, % acidity, pH, % salt, % fat, % total nitrogen, proteolysis (% soluble N to total N), and lipolysis of feta cheese prepared by the traditional methods were investigated during 60 days. Five Treatments in this study include: T1: Lactiplantibacillus plantarum+Lb. helveticus, T2: Enterococcus faecium + Lb. helveticus, T3: Lactococcus lactis + Streptococcus thermophilus + Lb. delbruckeii, T4: Lb.plantarum+ Ent.faecium and T5: (control): Lac.lactis ssp lactis+ Lac.lactis ssp cremoris.  The results showed that as the storage time progressed, the pH of all treatments decreased (from 6.3 to 5.9) and the acidity increased (from 0.27 to 0.66) significantly (p<0.01). Among treatments, the highest pH belonged to T1(6.21) and the lowest pH, belonged to T5 (5.94). Also dry matter of all treatments experienced declining trend (from 38.46 to 34.008) significantly (p<0.01) with storage time. The highest amount of % dry matter, % total N and % salt, was related to T1 on day 60. The measurement of the proteolysis and lipolysis indices showed that the highest amount at the end of the storage period was related to the T3, 10.40 and 10.199, respectively. In general, the outcomes of this research showed that with the help of T1, (Lb. plantarum and Lb. helveticus) to feta cheese formulation, a product with desirable physicochemical characteristics can be produced.

 
Keywords
Feta cheese
Lactic acid isolate
Local dairy products

Subjects

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