The Effect of Different pH, Concentrations of Glutamic Acid and Salt on Non-Protein Nitrogen Compounds, Survival, and Overall Acceptance of Low-Fat Probiotic Cheese

Document Type : Research Article

Authors

Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

Abstract

Today, the demand for low-fat dairy products such as cheese has increased. Reducing fat in cheese reduces the sensory properties of cheese. The use of probiotic bacteria, fat alternatives, and changes in production methods can improve the sensory properties of low-fat cheeses. The aim of this research is to investigate the effect of three independent variables including pH (4.7, 4.9, and 5.1), glutamic acid (1, 2, 3 mg/g), and salt (2, 2.5, and 3%) on the amount of non-protein nitrogen compounds to total nitrogen, survival and overall acceptance of low-fat probiotic cheese during for 30 days’ storage. According to the results, the amount of non-protein nitrogen compounds to total nitrogen is increased during the ripening period in all samples, but this increase in the sample containing 2 mg/g glutamic acid, 2% salt, and pH 4.7 is significantly higher than other tested samples. The results are shown that by increasing the amount of glutamic acid and decreasing the amount of salt, the sensory properties and survival of probiotic bacteria are significantly increased. Probiotic bacteria survived in all tested samples for up to 30 days, but this survival is significantly more than in other samples in the treatment containing 3 mg/g glutamic acid, 2% salt, and at pH 4.9. The highest general acceptance score belonged to the treatment containing 3 mg/g glutamic acid, 2% salt, and pH 4.9, which was selected as the best treatment in terms of sensory and nutritional characteristics.

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References

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