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American Journal of Food Technology
Year: 2016  |  Volume: 11  |  Issue: 5  |  Page No.: 182 - 192

Tallaga Cheese as a New Functional Dairy Product

W. El-Kholy, Azzat B. Abd El-Khalek, Sahar H.S. Mohamed, Mohamed T. Fouad and Jihan M. Kassem    

Abstract: Background and Objective: Probiotic functional dairy products are known of their positive impact on overall health. Also, mushroom has a healthy magical effect on human health. So, a new style Tallaga cheese which prepared by using some strains of probiotic bacteria and different ratios of mushroom was manufactured. Screening of some strains of probiotic bacteria for their antibacterial activity was applied. Methodology: Fresh buffalo milk samples were standardized to 4% fat, pasteurized, cooled to 37°C, inoculated with starter culture as well as probiotic bacteria Lactobacillus reuteri B-14171 at the same ratio (1%), salted and fortified with different ratios of mushroom to achieve four treatments. The first treatment was prepared without mushroom (control), while the other three treatments fortified with 3, 5 and 10% (w/v) mushroom to present T1, T2 and T3, respectively. Results: All milk cheese were turned to Tallaga cheese and stored at 7±2°C for 30 days. The fresh samples were analyzed for their gross composition; all stored samples were evaluated for their organoleptic properties, microbiology quality and some chemical parameters when fresh and after 7, 15 and 30 days at 7±2°C. Conclusion: Data revealed that adding mushroom up to 3% increased Total Bacterial Count (TBC), probiotic and lactic acid bacteria, while coliform group and mould and yeast were decreased. Mushroom had been pronouncly improved the sensory properties of resultant cheese especially in treatment (T1). It could be concluded that using of 3% mushroom and 1% L. reuteri B-14171 succeeded in prepared functional Tallaga cheese.

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