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Abstract
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Article Information:
Production of Functional Kariesh Cheese by Microencapsulation of Bifidobacterium adolescentis ATCC 15704
A.M. Abd-Elhamid
Corresponding Author: A.M. Abd-Elhamid
Submitted: March 14, 2012
Accepted: March 26, 2012
Published: April 20, 2012 |
Abstract:
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Bifidobacterium adolescentis ATCC 15704 was microencapsulated with rennet gelation of milk
proteins. Encapsulated and free Bifidobacterium adolescentis ATCC 15704 under simulated gastrointestinal
conditions and bile tolerance were estimated. The survivability of encapsulated Bifidobacterium adolescentis
ATCC 15704 and the changes of organic acids in Kariesh cheese during 2 weeks of cold storage were
determined. The study demonstrated that microencapsulation using rennet gelation of milk proteins increased
the survival of Bifidobacterium adolescentis ATCC 15704 in simulated gastric conditions. Furthermore, the
results showed that, the survival of encapsulated Bifidobacterium adolescentis ATCC 15704 in bile solution
was significantly enhanced (p<0.05) compared to the free Bifidobacterium adolescentis ATCC 15704.
Microencapsulation protected Bifidobacterium adolescentis ATCC 15704 in Kariesh cheese during cold storage
as compared to free Bifidobacterium adolescentis ATCC 15704. In addition, the capsules made from rennet
gelation of milk proteins had a positive effect in organic acids during cold storage.
Key words: Bifidobacterium, bile tolerance, microencapsulation, organic acids, Kariesh cheese, ,
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Abstract
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Cite this Reference:
A.M. Abd-Elhamid, . Production of Functional Kariesh Cheese by Microencapsulation of Bifidobacterium adolescentis ATCC 15704. Advance Journal of Food Science and Technology, (2): 112-117.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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