Abstract
The addition effect of probiotic bacteria (Lactobacillus acidophilus la-5 and Bifidobacterium lactis BB-12) as single and mixed cultures on the physicochemical, proteolysis and sensory characteristics of Iranian UF-Feta cheese (IUFC) during 60 days of storage at 8C was investigated. Viability of these microorganisms was also determined. The results indicated that the probiotics population remained above 10 6 cfu/g at the storage end. The viability was not significantly affected by co-culturing. The addition of probiotic adjuncts did not exert significant effect on the proteolysis (water-soluble nitrogen and trichloroacetic acid-soluble nitrogen indices), syneresis, pH and other physicochemical properties. The presence of B. lactis BB-12 in the cheese caused a significant increase (P < 0.05) in flavor and overall acceptability. However, the cheese containing both probiotic strains were preferred over the other manufactured cheese. IUFC is a suitable carrier of L. acidophilus la-5 and B. lactis BB12 with an increased flavor and overall acceptability.
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