The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

This study evaluated the effect of probiotic bacteria on the characteristics of the traditional Greek Galotyri cheese. Four Galotyri cheeses were made with the mesophilic starter culture BT002 along with the probiotic strains Lactobacillus acidophilus NCFM, Lactobacillus acidophilus 145, Lactobacillus paracasei subsp. paracasei LbC 81 or Lactobacillus rhamnosus LC 705 and a cheese was also made without the addition of probiotics. The microbiological, physicochemical, aromatic and sensory characteristics of the products were investigating during 30 days of storage at 4oC. The results indicated that probiotics remained above the recommended level for the therapeutic minimum (106 cfu g-1) after 30days. The addition of probiotics did not change the yield, chemical composition and sensory characteristics of Galotyri cheese. A total of 32 aromatic compounds were identified, of these acetaldehyde, diacetyl and acetoin presented in higher levels in cheeses containing probiotic strains. It was concluded that high quality Galotyri cheese with improved health enhancing properties could be produced.