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Hamdy AM, Ahmed ME, Mehta D, Elfaruk MS, Hammam ARA, El-Derwy YMA.
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Food Sci Nutr. 2020 Nov 26;9(1):62-70. doi: 10.1002/fsn3.1889. 2021 Jan.
Abstract
The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.6%). The Y + B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4 + 0.6% and 0.5 + 0.5%, which is similar to the typical full-fat Feta cheese. Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage at a range of 5 to 7 log cfu/g. CI – © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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Link/DOI: 10.1002/fsn3.1889