Changes in quality of fresh cheese using dressing with and without probiotic culture during storage

Abstract

The aim of the study was to evaluate selected chemical, microbiological and sensorial quality parameters in cheeses without (C), with addition of probiotic culture (E1) and with addition of probiotic culture and inulin (E2). These samples were analysed during 15 days of storage at cooling temperature (7 ± 2 °C). No significant differences (P > 0.05) were observed in the physico-chemical parameters (content of dry matter, fat, sodium chloride and water activity) by comparing of analysed samples. Titratable acidity values in the samples increased proportionally by time of their storage. Higher increase of titratable acidity was recorded in E1 and E2 samples compared with C sample. Significant difference (P < 0.05) was noticed between samples E1 and E2 in the 1st day following the cheese production, whereas the highest values were found in E2 sample during the whole period of storage. Significant difference (P < 0.01) was recorded between the control sample and E2 sample in the 1st day following the cheese production. Results of titratable acidity were confirmed by pH values. In all samples, counts of lactic acid bacteria exceed value of 106 CFU g−1 during whole period of storage. Number of microorganisms rose till 6th day of storage. After 15 days of storage, higher microbial numbers were detected in C cheese sample compared with cheese samples E1 and E2. Additions of probiotic culture as well as inulin were positively perceived by assessors till 10th day of storage. Overall, assessors described the samples as unsuitable for consummation after 15 days of storage in term of their taste and smell.