Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese

The aim of this study was to investigate the effect of different ratios of starter and kind of probiotic culture on the physicochemical, textural, microbial and sensory properties of probiotic soy cheese. Different ratios of starter (50% thermophilic + 50% mesophilic , 25% thermophilic + 75% mesophilic, 75% thermophilic + 25% mesophilic) with different species of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis were used to produce probiotic soy cheese. The results were analyzed in a completely randomized design consisting of 12 treatments with 3 replications using two-way analysis of variance. The means were compared by Duncan's multiple range test at 5% probability level. The results showed that treatment 10 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the lowest pH and the highest acidity. The highest amount of acetic acid was related to treatment 12 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Bifidobacterium lactis probiotic bacterium). In all samples of probiotic soy cheese, the population of probiotic bacteria was in the range of 7-8 log cfu / g. Treatment 6 (cheese sample containing starter compound (25% thermophilic + 75% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the highest hardness, cohesiveness and tissue springiness, also treatment 6 had the highest sensory quality score, therefore this sample the best treatment was selected. Overall, the results showed that probiotic soy cheese is a suitable environment for the growth of probiotic bacteria and the production of a functional product.