Improving Nutritional and Microbiological Properties of Monterey Cheese Using Lactobacillus acidophilus

Abstract

The study was conducted to produce healthy monterey cheese and it is physical and chemical properties were studied. In addition, microbiological tests were carried out by adding a therapeutic bacterium to cheese, Lb.acidophilus, and it was compared with the control treatment containing the standard cheese starter (Lactococcus lactis subsp lactis, Lactococcus lactissubsp. cremors). The ripening period was 90 days in anaerobic conditions at 15°C. The tests were conducted over three storage periods as follows: first day, 45 days, and 90 days. Chemical tests for the above treatments include : Determination of moisture, ash, total nitrogen, non-protein nitrogen, acidity, pH and fat. Whole cow’s milk has been used in the two treatments mentioned above. As for the microbial assays, they were as follows: the number of yeasts, molds, staph.aurues, E.coli, Survivability in cheese with storage and survivability in gastric juice were calculated for the proteolysis study, SEM and electrophoresis. Through this study, it was concluded that there are differences between the two treatments T1 and T2, where it is noted that the second treatment obtained higher values and that was in the examination of moisture, ash, acidity, pH, protein and NPN assay, while in the examination of carbohydrates the value of the first treatment was higher than the second treatment where it reached 1.33%, As for the preparation of therapeutic bacteria in Monterey cheese during storage, it reached 175×107 (CFU\\g) ; As for the viability of bacteria in the gastric juice, the number of bacteria reached T1 40 × 107 (CFU\\g), as for the second treatment, the number of bacteria reached 76 × 107 (CFU\\g).