INFLUENCE OF INULIN AND POTENTIALLY PROBIOTIC LACTOBACILLUS PLANTARUM STRAIN ON MICROBIOLOGICAL QUALITY AND SENSORY PROPERTIES OF SOFT CHEESE

The influence of inulin HPX and potentially probiotic Lactobacillus plantarum 14 strain on microbial quality and organoleptic properties of soft cheese were studied. Also the effect of inulin on probiotic concentration was examined during 45 days of storage at 6°C. Four versions of soft cheese were produced: (1) control without synbiotic, (2) with L. plantarum 14, (3) with inulin HPX 2.5 g/100 g of cheese, (4) with inulin HPX 2.5 g/100 g of cheese and L. plantarum 14. The number of potentially probiotic bacteria was affected by the addition of inulin HPX (p<0.05). In all probiotic cheeses the concentration of potentially probiotic strain was at a recommended level of 10 6 -10 7 cfu/g. Also sensory quality was positively affected by the presence of inulin in products. After production and 45 days of storage the most desirable properties possessed cheese produced with the addition' of inulin HPX, followed by control cheese. Microbial quality of all cheeses was satisfactory.