Production of processed spread cheese supplementedwith probiotic bacteria and studying growth and viability under different storage conditions

The aim of this study is to produce processed spread cheese supplemented with two strains of probiotic bacteria Lactobacillus acidophilus LA 5, Bifid animalissubsplactisBB12 , and the evaluation of the growth and viability at manufacturing time and after 2,4,6,8 weeks of storage at refrigeration temperature and at room temperature. The data obtained showed that the total count of the two probiotic bacteria were 3.1-107cfug-1 and 3.2-107cfug-1 respectively at manufacturing , consequently the viability count of the two strains were 2.9-107 cfug-1 and 1.9-107cfug-1 respectively, at refrigerated temperature after eight weeks of storage. These numbers are higher than recommended ones which the positive impact on the consumer's health. Results of sensory evaluation by the consumers with the results of sensory evaluation coincided by panelists, but there were no significant differences between supplemented processed spread cheese with probiotic and non-supplemented, and two types of cheese got the acceptance of the consumers and the panelists and emphasized the possibility of the production of functional processed cheese with a good sensory properties, supplemented by probiotics bacteria and without a change in the sensory qualities or a change in its chemical composition when stored refrigerated. The study showed that processed spread cheese is suitable and appropriate environment for the growth and survivability of Lact acidophilus AL5, Bifid.animalissubsplactisBB12, and thus the bacteria is transferred to the consumer with higher numbers than the recommended and that leads to positive health effect on the consumer.