Parametric Study on the Probiotic White Cheese Production from Carabao’s Milk using Freeze-Dried Lactobacillus casei (Orla-Jensen) Hansen and Lessel 030
Author : Ramirez, Rachel Vien Madlangbayan
Major Adviser : Arocena, Rhebner E.
Major Co-Adviser : Mercado,Susana M.
Committee Members : Movillon, Jovita A.; Valencia, Jeanne Michelle T.
Year : 2016
Month : December
Type : Thesis
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The study determined the effects of inoculum concentration (0.5-1.25 %w/v), inoculation temperature (30-40 °C) and salt concentration (1.7-2 %w/v) on the cell viability and cheese yield. The highest cell viability was obtained using 1.25% (w/v) inoculum size, 40 °C inoculation temperature and 2% (w/v) salt concentration. On the other hand, highest cheese yield was found using 1.25% (w/v) inoculum size, 30 °C inoculation temperature and 1.7% (w/v) salt concentration. From the ANOVA, it was found that only the inoculum size significantly increased the viable cell count, while inoculum size and inoculation temperature significantly increased cheese yield. Furthermore, it was found that the best condition for producing probiotic white cheese was 1.25% (w/v) inoculum size, 30 °C inoculation temperature and 2.0% (w/v) salt concentration. Moreover, only small changes in pH (6.65 to 6.30) and titratable acidity (0.11% to 0.63%) were measured. Sensory characteristics using the Kruskal Wallis Statistical Analysis suggested that probiotic white cheese with Lactobacillus casei 030 had better taste, texture and aroma than plain white cheese.
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