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USE OF PROBIOTIC IN TOFU CHEESE PRODUCTION | ||
| AL-TAQANI | ||
| Article 1, Volume 27, Issue 3, 2014, Pages 0-0 | ||
| Authors | ||
| Kabas T. Khadhair; Abdulmajeed H. Husain | ||
| Abstract | ||
| Soy milk was used to prepare therapeutic cheese after incubation with L. acidophilus or L. casei. After 21 days of refrigerated storage the samples were evaluated prically organoly. The soy milk was obtained from masereted soy beans Soaked in water. The resultant milk composed of 4.3 fat, 3.95 protein and 1.03 ash, with total acidity 0.04% and 6.7pH. Tofu Cheese was manufactured by acidification hot soy milk by citric acid. The cooled curd divided into two parts, L.casei was added to the first part and of L. acidophilus starter was added 10%to the other one. After incubated for 8 hours at 37 C˚ the two cheeses were stored at 4-8C˚ for 21 days.The following results were obtained: 1- The approximate composition these cheeses were: 73.5 moisture, 8.1 fat, 14.1 protein, total acidity 0.16% and 5.08 pH. Cheese Samples preserved their good keeping quality and were of from bacteria and mold during cold storage. 2- In spite of long storage of cheese, it retained therapeutic proportion because the viable counts of bacteria was above 106c.f.u. The L.casei was droped from 351 × 109c.f.u. to 45 × 109c.f.u. after 21 days of storage, While L .acidophilus was droped from 404 × 109c.f.u. to 32 × 109c.f.u.. | ||
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