Abstract
This study evaluated the effect of probiotic bacteria on the characteristics of the traditional Greek Galotyri cheese. Four Galotyri cheeses were made with the mesophilic starter culture BT002 along with the probiotic strains Lactobacillus acidophilus NCFM, Lactobacillus acidophilus 145, Lactobacillus paracasei subsp. paracasei LbC 81 or Lactobacillus rhamnosus LC 705 and a cheese was also made without the addition of probiotics. The microbiological, physicochemical, aromatic and sensory characteristics of the products were investigating during 30 days of storage at 4oC. The results indicated that probiotics remained above the recommended level for the therapeutic minimum (106 cfu g-1) after 30days. The addition of probiotics did not change the yield, chemical composition and sensory characteristics of Galotyri cheese. A total of 32 aromatic compounds were identified, of these acetaldehyde, diacetyl and acetoin presented in higher levels in cheeses containing probiotic strains. It was concluded that high quality Galotyri cheese with improved health enhancing properties could be produced.
Highlights
Nowadays consumers are becoming more interested in incorporating healthy food components such as probiotics in their diet
Numerous strains of probiotic bacteria have been successfully added into different types of cheeses [2,3,4,5,6,7]
Strains of the genus Lactobacillus and Bifidobacterium are widely used as probiotic microorganisms in probiotic foods
Summary
Nowadays consumers are becoming more interested in incorporating healthy food components such as probiotics in their diet. Numerous strains of probiotic bacteria have been successfully added into different types of cheeses [2,3,4,5,6,7]. Their viability until the time of consumption may be adversely affected by processing conditions as well as by the product environment and storage. The viability of the probiotics is a complex phenomenon, highly affected by both the kind of strain and type of cheese and it is important to be studied on a case-by-case basis. L. acidophilus NCFM, L. acidophillus 145, Lactobacillus paracasei subsp. paracasei LbC 81 and Lactobacillus rhamnosus LC 705 are some of the probiotic lactobacilli stains with proven therapeutic properties [10,11,12]
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