Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans

被引：11
作者：
Sekhavatizadeh, Seyed Saeed [1 ,2 ]
Aminlari, Mahmoud [1 ,3 ]
Gheisari, Hamid Reza [1 ]
Shekarforoush, Seyed Sharam [1 ]
Golmakani, Mohammad Taghi [4 ]
机构：
[1] Shiraz Univ, Sch Vet Med, Dept Food Hyg & Publ Hlth, Shiraz, Iran
[2] AREEO, Fars Agr & Nat Resources Res & Educ Ctr, Fac Agr Engn Res Inst, Shiraz, Fars, Iran
[3] Shiraz Univ, Sch Vet Med, Dept Biochem, Shiraz, Iran
[4] Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Fars 71345, Iran
来源：
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY | 2019年 / 14卷 / 04期
关键词：
Bacillus coagulans; Kashk; Probiotic; Hot filling; FREE FATTY-ACIDS; LACTOBACILLUS-ACIDOPHILUS; RHEOLOGICAL PROPERTIES; STARTER CULTURES; GUM TRAGACANTH; GOATS MILK; YOGURT; TEXTURE; CHEESE; COLOR;
D O I：
10.1007/s00003-019-01226-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Kashk is a traditional fermented product in Iran. In this study, Bacillus coagulans (BC) was added to kashk during hot filling. The acidity decreased in the BC kashk during the storage period. After 60 days of storage of BC and control kashk, the pH was 3.87 and 3.79, respectively. Bacillus coagulans survival was higher than the recommended minimum limit of 7 log CFU/g during 24-day storage. Delta E, a parameter describing the color change obtained by measuring changes in brightness, redness and yellowness during storage was lower BC kashk than in control kashk. Hardness and adhesiveness increased significantly during storage (p < 0.05). The sensory parameters were not different between BC and control kashk. Therefore, BC could be added as a probiotic microorganism to kashk because it could survive hot filling mode and storage condition with no change in organoleptic attributes. In conclusion, BC kashk could result in new products with increased health benefits.
引用
收藏
页码：377 / 387
页数：11
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