Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5097
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dc.contributor.authorMurtaza, Mian Anjum-
dc.contributor.authorAnees-Ur-Rehman, Muhammad-
dc.contributor.authorHafiz, Iram-
dc.contributor.authorAmeer, Kashif-
dc.contributor.authorCelik, Omer Faruk-
dc.date.accessioned2024-03-26T06:34:25Z-
dc.date.available2024-03-26T06:34:25Z-
dc.date.issued2022-
dc.identifier.citationMurtaza, MA., Anees-Ur-Rehman, M., Hafiz, I., Ameer, K., Celik, OF. (2022). Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk. J. Food Process Preserv., 46(3). https://doi.org/10.1111/jfpp.16385en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.16385-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000762530500001-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/5097-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractThe aim of the current study was to assess the effects of probiotic adjuncts on physiochemical characteristics, organic acids, water-soluble nitrogen percentage (WSN%), total free amino acids (TFAA), and proteolytic patterns in buffalo milk probiotic Cheddar cheese during 120 days of ripening at 4 degrees C. Cheddar cheese was prepared with commercially available mesophilic cheese starter cultures (control), Lactobacillus acidophilus, and Bifidobacterium bifidum individually as well as in synergistic manner to prepare probiotic cheese. The results appeared with a significant difference in control and probiotic cheese with reference to citric, lactic, butyric, and acetic acids, WSN%, and TFAA production. The proteolytic pattern of probiotic bacteria modified the proteolysis and expedited the formation of bioactive peptides in Cheddar cheese. Among probiotic adjuncts, Cheddar having B. bifidum exhibited higher WSN% and TFAA as compared to the other two probiotic cheese samples. Hence, it can be concluded that B. bifidum is slightly more proteolytic as compared to other probiotic adjuncts and the incorporation of probiotic adjuncts enhanced the hydrolysis of alpha s(1-) casein in Cheddar cheese. Practical applications Bioactive peptides remain inactive within the protein molecule. When milk undergoes enzymatic hydrolysis (protein), fermentation (through the proteolytic starter), or enzymatic proteolysis, bioactive compounds become active and capable to exhibit their therapeutic potential. Probiotic adjuncts modify the proteolysis, balance bio-diversity removed by pasteurization and expedite the formation of bioactive peptides in Cheddar cheese. Regarding probiotic adjuncts, cheese serves as one of the most efficient carriers of probiotic bacteria owing to its matrix efficiency and ability to maintain the viability of bacteria and facilitate their entry into the human gut.en_US
dc.description.sponsorshipOffice of Research, Innovation and Commercialization (ORIC), University of Sargodha, Pakistanen_US
dc.language.isoengen_US
dc.publisherWILEY-HOBOKENen_US
dc.relation.isversionof10.1111/jfpp.16385en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCHEDDAR CHEESE, LACTOBACILLUS-PARACASEI, BIFIDOBACTERIUM SPP., SALT CONTENT, FAT, PROFILE, TEXTURE, QUALITY, HEALTH, FLAVORen_US
dc.titleEffects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milken_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-0893-7397en_US
dc.contributor.authorID0000-0002-6105-4825en_US
dc.contributor.authorID0000-0003-4019-1772en_US
dc.identifier.volume46en_US
dc.identifier.issue3en_US
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