Traditional White Cheese Research Articles

Proizvodnja turskog belog sira bez salamure obogaćenog vitaminom D3

Vitamin D deficiency is a prevalent issue, particularly in developing countries, and fortifying foods with vitamin D is an essential strategy to enhance public health. Enriching white cheese with vitamin D3 is an appealing option for consumers, especially for infants who require vitamin D supplementation. This study aimed to optimize the white cheese production process by directly adding commercial non-emulsified vitamin D3 oil to pasteurized milk and quantifying the resulting vitamin D3 content in the cheese. Traditional white cheese was produced to achieve a final concentration of 10 µg (400 IU) of vitamin D3. Using the HPLC-UV method, we compared the fortified cheese to a non-fortified control group regarding vitamin D3 content. Sensory analysis and microbiological analyses were also conducted. The study revealed that the fortified cheese contained 6.9 µg (276 IU)/100g of vitamin D3, with no statistically significant differences observed in sensory evaluation or microbiological safety between the two groups. Consequently, our findings suggest that vitamin D3-fortified cheeses can effectively contribute to meeting daily vitamin D requirements. This research highlights the potential for developing cheeses with specified vitamin D content and represents a significant advancement in functional food production, promoting public health.

Incidence of <em/Salmonella</em> in Traditional White Cheese in Gaza markets, Palestine

Introduction: Salmonella has gained more interest because it cause food borne illnesses. Traditional soft cheese made from unpasteurized milk may contain salmonella. Methods: A descriptive study was performed, one hundred and four samples of fresh white cheese collected from street venders and the local markets to investigate the incidence of salmonella in fresh white cheese in Gaza. Results: Salmonella was found in four samples of "Traditional cheese". Differences between percentages of samples were not statistically significant. Conclusion: traditional cheese highly contaminated and usually exceeded the Palestinian Standard. The detection of Salmonella spp. suggests that traditional soft cheese commercialized in Gaza may represent a health risk for the consumers.

Growth Parameters of Probiotic Strain Lactobacillus Plantarum, Isolated from Traditional White Cheese

ABSTRACTDifferent aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection of each probiotic microorganism. The aim of the present work was to determine the kinetic growth parameters of L. plantarum strain after cultivation in media with different carbon sources. The strain was isolated from traditional Bulgarian white cheese and previously characterized as putative probiotic, based on commonly accepted in vitro criteria. For further biotechnological implementation was necessary to select a suitable and economically relevant growth media. Thus, reconstituted permeate (6% w/v) and the following modification of de Man, Rogose Sharpe media (MRS): (i) MRS-glucose; (ii) MRS-lactose; (iii) MRS-galactooligosaccharide; (iv) MRS-fructooligosaccharide were used. The strain growth, lactic acid production and carbon source utilization were monitored by pH and cell number determination, and HPLC analysis at different time points of the cultivation process. The highest cell growth and carbohydrate conversation were detected in the presence of glucose and lactose. The main product of the fermentation was lactate with detectable level of acetate. The permeate and MRS-galactooligosaccharide also support good growth and lactic acid production, which indicate a great potential for industrial applications of studied L. plantarum strain into the food system.