AGFD 105 |
| Probiotic bacteria and thyme are considered as functional ingredients. Both have impact on human health. The objective of this study was to determine the effect of thyme on the viability of probiotics, and over all acceptability of probiotic cheese. Probiotic strains (L. reuteri and L. acidophilus) with strong antibacterial and antioxdiative activities were used to produce soft cheese. Probiotic strains were added at the last stage of cheese manufacturing, to achieve final inoculum level of 8.00 log/ml. Two types of soft cheese were produced, cow's and goat's milk with and without thyme. Samples were taken at different time intervals and appropriate dilutions were plated onto MRS agar to determine viability of probiotic bacteria over 15 days of storage at 4 ºC. Results showed that the addition of thyme did not affect the viability of probiotic strains on soft cheese. Storage period was found to have no significant effect on the viability of probiotic isolates in both milks with and without thyme. Addition of thyme improved the over all acceptability of soft cheeses from cow's milk and goat's milk with thyme over those without thyme. Probiotic cheeses with thyme were had scores for sensory acceptability 4.1 out of 5.0, whereas, control with thyme was awarded < 4. Probiotic soft cheeses could be produced from both cow's and goat's milk with the addition of thyme. Thyme is found to improve the value of probiotic soft cheese as functional foods without effect on the viability of probitoics, and over all product acceptability. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |