It is the cache of http://jurnal.permi.or.id/index.php/mionline/article/view/153. It is a snapshot of the page. The current page could have changed in the meantime.
Tip: To quickly find your search term on this page, press Ctrl+F or ⌘-F (Mac) and use the find bar.

Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese | RAHAYU | Microbiology Indonesia

Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese

WINIATI PUDJI RAHAYU, FERI KUSNANDAR, WIDYA EKA PRAYITNO

Abstract


The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the stability of viable starter lactic acid bacteria cultures  ( Lactobacillus acidophilus FNCC-0051 and L. casei FNCC-0090) during storage of goat milk soft cheese.  Three batches of goat milk soft cheeses were produced with different starter cultures L. acidophilus FNCC-0051 (5.0 x 10 6 cfu mL -1); L. casei FNCC-0090 (5.0 x 10 6 cfu mL -1); and the mixture of L. acidophilus FNCC-0051 (2.5 x 10 6 cfu mL -1) and L. casei FNCC-0090 (2.5 x 10 6 cfu mL -1). The goat milk cheeses had white color and soft. The viable lactic acid bacteria in the goat milk soft cheese reached 10 9 cfu g -1, which was stable for  8 weeks at 5 °C. Panelists liked goat milk soft cheeses, especially in term of its aroma. The specific aroma produced could mask the disliked goaty smell.

Keywords


goat milk; soft cheese; starter lactic acid bacteria

Full Text: PDF

Refbacks

  • There are currently no refbacks.