Abstract
In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.
Highlights
The importance given to goat milk and its products, which are distinguished technologically from cow and sheep milk and are economically more valuable because of their different taste, aroma and quality, has been recently increased
In cheese samples to which probiotic bacteria have been added in free form, it has been determined that they attach to the outer surfaces of the matrix, and microcapsules containing probiotic bacteria are capsular in the matrix structure (Figure 1)
It has been determined that the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of inulin and FOS to microencapsules
Summary
The importance given to goat milk and its products, which are distinguished technologically from cow and sheep milk and are economically more valuable because of their different taste, aroma and quality, has been recently increased. Probiotic microorganisms are considered as functional food components that have positive effects on human health (Guarner, 2017). Prebiotics, which are defined as non-digestible food ingredients, which positively affect human health by promoting the development and activity of beneficial bacteria in the large intestine, have been the source of many studies on the development of new fermented dairy products in the dairy industry. The studies conducted on the physiological effects of probiotic microorganisms have determined that the dose required for the preventive effect against diarrhea, lactose intolerance and colon cancer is 109–1010 cfu/g, the International Dairy Federation (IDF) has reported this rate as a minimum of 107 cfu/g live cells and has stated that foods defined as probiotic should contain at least the specified ratio of live bacteria (International Dairy Federation, 2008; Guarner, 2017)
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