Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration

In this study, effect of probiotic strains of Lactobacillus plantarum (ATCC 8014) and Bifidobacterium bifidum (ATCC 29521) on proteolysis in Iranian white cheese produced by ultrafiltration technique was evaluated at 8-10 oC during 60 days ripening. Three batches of cheese were produced using different bacterial culture composition including: C (control containing only commercial starter), LP and BB containing Lactobacillus plantarum and Bifidobacterium bifidum respectively, beside commercial starter. The results showed that Lactobacillus plantarum was more effective than Bifidobacterium bifidum on primary proteolysis. Electrophorotic results also showed that adding probiotics were slightly effective in the αs1-casein breaks down in Iranian white chesses produced by ultrafiltration technique. Free Tyrosine trypotophan in samples containing Lactobacillus plantarum was significantly (P<0.01) higher than others.