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Ultrafiltrated (UF)-white cheese is almost a new generation of whitecheeses that is produced throughout ultrafiltration process. This cheese has a soft and spreadable texture and is distributed in the market after a short storage period. Lactulose is a prebiotic compound that in addition to its positive effect on the growth of probiotic bacteria, its beneficial health effects on human well-being is proved. In the current research, synbiotic cheese samples were produced with the usage of demineralized ultrafiltrated whey powder (DUWP) at 3 levels of 0, 1 and 2%, lactulose at 2 levels of 0 and 1%, and bifidobacterium bifidum as probiotic bacteria. Experimental samples were analyzed and tested for physicochemical analysis including pH, acidity, moisture, syneresis, fat, protein and soluble nitrogen to total nitrogen ratio (TSN/TN) during 60 days of storage at 4 ◦C. Results revealed that addition of DUWP and lactulose, except for protein, had significant effects on the other tested parameters. In addition, the time of storage period had noticeable impact on all the examined physicochemical properties (P<0.01). Based on the results of this study, it was found that the best UF-white synbiotic cheese could be produced with the usage of 1% of each DUWP and lactulose powders. [ABSTRACT FROM AUTHOR]

In this study, the effect of green tea extract (10%) was investigated on physicochemical, sensory, microbial properties and viability of probiotic in whey - based pina colada beverage.The results of adding green tea extract showed that the physicochemical properties such as pH, brix, dry matter and protein content of the beverage did not change significantly, but the turbidity of the beverages were increased compared to the control sample (without green tea). The results of microbial evaluation showed that the beverage containing green tea extract was free of microbial contamination compared to the control sample, which indicates the antimicrobial properties of green tea extract. Although 2 CFU/ml molds were observed in the control sample, but this amount is less than the standard and can be consumed. Unlike Bifidobacterium bifidum, the probiotic bacterium Lactobacillus acidophilus did not grow in beverages. Also, the survival of Bifidobacterium bacteria during 28 days of refrigeration under simulated gastrointestinal digestion had a decreasing trend, which was more in the beverage containing green tea extract than the control sample. However, until the 21st day, the viability of probiotic bacterium in beverages containing green tea extract was maintained at the recommended level according to the Iranian National Standard (10 6 CFU/ml). An appropriate concentration of green tea extract can be used in the production of probiotic whey -based pina colada beverage as a new useful beverage. [ABSTRACT FROM AUTHOR]

Cheese is a potential food carrier of probiotic microorganisms to the human gastrointestinal tract due to its dry matter, fat and higher pH. Due to the emphasis of health organizations on promoting the consumption of healthy dairy products and consumers' desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacter bifidum, Enterococcus fascium was studied singly or in combination. Survival characteristics of probiotic strains log cfu / g; Effective compounds in aroma including (acetaldehyde, diacetyl) and sensory evaluation including scores (odour and flavor) were evaluated during the 60-day ripening period. The treatments used in this study included treatments A: ordinary UF cheese as a control treatment, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium and D: Probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium. The results of this study showed that the rate of survival of probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all treatments had more than 106 cfu/ g with probiotic bacteria. The amount of acetaldehyde in the whole treatment increased during 60 days of storage period. The amount of diacetyl increased only in treatment A (control) during the 60-days of storage period and a decreasing trend was observed in other treatments. The sensory score for odour of all treatments increased during the 60- days of storage period. Sensory score for flavor increased during 60-days of storage period. In general, according to the survival, aroma and sensory evaluation characteristics, treatment D had relatively better characteristics compared to other treatments. [ABSTRACT FROM AUTHOR]

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