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American Journal of Food Technology

Year: 2015 | Volume: 10 | Issue: 1 | Page No.: 48-57
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Authors

I.A.A. Abou Ayana

Amal Elsady Ibrahim

Keywords

Research Article

Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria

I.A.A. Abou Ayana and Amal Elsady Ibrahim
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of cultures, pH was determined during fermenting of low-fat yoghurt samples. Some chemical, rheological, microbial and organoleptic examinations were done on low-fat yoghurt and kariech cheese during storage for 11 or 30 days, respectively. Culture that consists of [3% S. thermophilus MR-1C and L. delbrueckii sub sp., bulgaricus MR-1R (1:1) plus 1% Bifidobacterium spp. and L. acidophilus (1:1)] (SB-EPS) was the best in all characteristics of low-fat yoghurt or kariech cheese whether fresh or stored followed by culture that consists of [3% S. thermophilus TA061+Lactobacillus helveticus LH110 (1:1)+1% Bifidobacterium spp. and L. acidophilus (1:1)] then the control sample [4% S. thermophilus+L. delbrueckii sub sp., bulgaricus (traditional) (1:1)]. Generally, EPS-producing LAB improved the rheological properties of low-fat yoghurt and texture profile of kariech cheese.
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