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The dairy products with probiotic bacteria recognition as functional foods that provide health benefits beyond basic nutrition
and the emerging clinical evidence to their potential in preventing some diseases have notably enlarged their consumption and
stimulated innovation and new product development. Cheese products enriched with probiotic bacteria are one of the optimized
functional foods. The objective of the present study was to influence physically modified mesophilic starter by heat?shocked and
, as adjunct culture, on product quality, in particular the proteolytic pattern of the Gouda cheese. Gouda
cheese were manufactured from three trials, Tc (control) of milk with modified mesophilic lactic starter bacteria, Ta and Tb made
using modified mesophilic lactic starter bacteria by heat-shocked at 60?C/15, 70?C/15 and probiotic Lactobacillus, as adjunct
culture. The composition and the pH value were almost identical between cheese. The rate of proteolysis of cheese with probiotic
bacteria was slightly higher than that in control cheese, probably as a consequence of their different proteolytic activity. Levels of
nitrogen fractions increased significantly with ripening period. Organoleptic evaluation showed that probiotic cheese had higher
sensory evaluation than control cheese, without probiotic strain. The population of
survived to numbers > 10
which is necessary for positive effects on health. These results showed that the contribution of mesophilic starter and probiotic
strain as adjunct culture can be successfully used in production of Gouda cheese.
El-Sayed El-Tanboly has completed his PhD from The Institute of Dairy Technology at University of Agriculture and Technology (AR-T) Olsztyn,
Poland, in June 1991. He is the Professor and Consultant of Dairy Technology at Dairy Technology Department, National Research Centre (NRC),
Cairo, Egypt. He has published more than 40 papers in journals and scientific conferences, local and European countries.
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