Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk
Corresponding Author
Mian Anjum Murtaza
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Correspondence
Mian Anjum Murtaza, Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Resources, Supervision
Search for more papers by this authorMuhammad Anees-Ur-Rehman
Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College, Lahore, Pakistan
Contribution: Conceptualization, Investigation
Search for more papers by this authorIram Hafiz
Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
Contribution: Conceptualization, Investigation, Methodology, Resources
Search for more papers by this authorKashif Ameer
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Contribution: Conceptualization, Supervision, Validation, Writing - review & editing
Search for more papers by this authorOmer Faruk Celik
Department of Food Engineering, Ordu University, Ordu, Turkey
Contribution: Investigation, Methodology, Supervision, Validation
Search for more papers by this authorCorresponding Author
Mian Anjum Murtaza
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Correspondence
Mian Anjum Murtaza, Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Resources, Supervision
Search for more papers by this authorMuhammad Anees-Ur-Rehman
Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College, Lahore, Pakistan
Contribution: Conceptualization, Investigation
Search for more papers by this authorIram Hafiz
Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
Contribution: Conceptualization, Investigation, Methodology, Resources
Search for more papers by this authorKashif Ameer
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Contribution: Conceptualization, Supervision, Validation, Writing - review & editing
Search for more papers by this authorOmer Faruk Celik
Department of Food Engineering, Ordu University, Ordu, Turkey
Contribution: Investigation, Methodology, Supervision, Validation
Search for more papers by this authorAbstract
The aim of the current study was to assess the effects of probiotic adjuncts on physiochemical characteristics, organic acids, water-soluble nitrogen percentage (WSN%), total free amino acids (TFAA), and proteolytic patterns in buffalo milk probiotic Cheddar cheese during 120 days of ripening at 4°C. Cheddar cheese was prepared with commercially available mesophilic cheese starter cultures (control), Lactobacillus acidophilus, and Bifidobacterium bifidum individually as well as in synergistic manner to prepare probiotic cheese. The results appeared with a significant difference in control and probiotic cheese with reference to citric, lactic, butyric, and acetic acids, WSN%, and TFAA production. The proteolytic pattern of probiotic bacteria modified the proteolysis and expedited the formation of bioactive peptides in Cheddar cheese. Among probiotic adjuncts, Cheddar having B. bifidum exhibited higher WSN% and TFAA as compared to the other two probiotic cheese samples. Hence, it can be concluded that B. bifidum is slightly more proteolytic as compared to other probiotic adjuncts and the incorporation of probiotic adjuncts enhanced the hydrolysis of αs1− casein in Cheddar cheese.
Practical applications
Bioactive peptides remain inactive within the protein molecule. When milk undergoes enzymatic hydrolysis (protein), fermentation (through the proteolytic starter), or enzymatic proteolysis, bioactive compounds become active and capable to exhibit their therapeutic potential. Probiotic adjuncts modify the proteolysis, balance bio-diversity removed by pasteurization and expedite the formation of bioactive peptides in Cheddar cheese. Regarding probiotic adjuncts, cheese serves as one of the most efficient carriers of probiotic bacteria owing to its matrix efficiency and ability to maintain the viability of bacteria and facilitate their entry into the human gut.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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