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Study on Probiotic Cheese

Xu Ning

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Abstract

In this experiment,we test the application of probiotics Lactobacillus plantarum MA2 and Kefir in cheese.The results proved that MA2 cheese and Kefir cheese showed higher soluble nitrogen and unsaturated fatty acid content after 45 days of ripening as compared with the control cheese.Organoleptic evaluation test indicated that the two new types of probotics cheese showed good flavor and texture.MA2 cheese expressed a yoghurt flovor,very fit for Chinese people.Additionally,Kefir cheese expressed bouquet flovor,could be developed as personality cheese,and has a good potential market.

About this research paper

What this paper is about

In this experiment,we test the application of probiotics Lactobacillus plantarum MA2 and Kefir in cheese.The results proved that MA2 cheese and Kefir cheese showed higher soluble nitrogen and unsaturated fatty acid content after 45 days of ripening as compared with the control cheese.Organoleptic evaluation test indicated that the two new types of probotics cheese showed good flavor and texture.MA2 cheese expressed a yoghurt flovor,very fit for Chinese people.Additionally,Kefir cheese expressed bouquet flovor,could be developed as personality cheese,and has a good potential market.

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Available abstract

In this experiment,we test the application of probiotics Lactobacillus plantarum MA2 and Kefir in cheese.The results proved that MA2 cheese and Kefir cheese showed higher soluble nitrogen and unsaturated fatty acid content after 45 days of ripening as compared with the control cheese.Organoleptic evaluation test indicated that the two new types of probotics cheese showed good flavor and texture.MA2 cheese expressed a yoghurt flovor,very fit for Chinese people.Additionally,Kefir cheese expressed bouquet flovor,could be developed as personality cheese,and has a good potential market.

Key concepts: Food science, Kefir, Organoleptic, Flavor, Probiotic, Lactobacillus plantarum, Ripening, Chemistry

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