Production of synbiotic UF Iranian white cheese using Lactobacillus acidophilus and inulin

In this study productivity of synbiotic UF white cheese with probiotic strains of Lactobacillus acidophilus and inulin as a prebiotic compound at the levels of 2 % and 4 % was investigated. Cheese samples were ripened at 6°C for 60 days and the viability of probiotic strain and chemical composition such as, dry matter, pH, Salt, protein, fat were assayed during ripening days. Cheese samples also were analyzed for textural properties by using texture profile analysis (TPA) and sensory evaluation during ripening period. The results showed that the numbers of Lactobacillus acidophilus were 8.23 log cfu/gr at the first day of production. These figure reached to 6.06 log cfu/gr after 45 days and to 5.77 log cfu/gr after 60 days of ripening, respectively. Whereas, lowest reduction of Lactobacillus acidophilus number at the 45th and 60th day were observed in samples with 2% inulin and reached to 6.24 and 5.86 log cfu/gr, respectively. The numbers of live probiotic cells were higher than those recommended for beneficial effect at the end of 45th day. pH of all cheese were decreased, while salt, acidity content increased and the fat content and dry matter of all cheeses were not change significantly (P>0.05) during storage. The sensory evaluation showed that the samples with 2% inulin acquired the high score of texture and flavor. Textural profile showed decreasing ofhardness & gumminess at the end of ripening days.