Abstract
This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.
Highlights
Dairy goat farms have started to develop, especially Ettawah crossbred goat in several regions in Indonesia
This study aimed to determine the effect of addition of rice bran oil (RBO) on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened with Lactobacillus casei and Streptococcus thermophilus
RBO had no adverse effect on microbiological quality of cheese during ripening for 30 d
Summary
Dairy goat farms have started to develop, especially Ettawah crossbred goat in several regions in Indonesia. The development of functional food has been growing, due to the increasing public awareness of the importance of maintaining the health. Sources of functional food can be originated from vegetable or animal sources. The use of vegetable oils that contain many essential fatty acids has been studied in various dairy products including cheese. To change the organoleptic properties, nutritional value and to decrease cholesterol and to reduce the cost of cheese production can be use vegetable oil as a subtitute for milk fat. It was reported that characteristic of physicochemical, textural and organoleptic properties in kashar cheese not influenched by palm oil (Kavak and Karabiyik, 2019)
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