The effect of walnut powder on physicochemical and microbial characteristics of Probiotic-UF White cheese

According to consumer demand for beneficial and diverse food products, producing flavored-Probiotic cheeses is one of the most effective methods. In this study, walnut powder in three levels (2.5, 5, and 7.5%) was added to UF-Probiotic cheese samples and characteristics of the samples were investigated during 60 days of storage. Data analysis was carried out using variance method in chopped plots based on a completely randomized block design. The results showed that there was no significant difference (P>0.05) between salt percentage of samples during ripening. Lower pH and dry matter in cheese made with walnut powder were observed. Lipolysis of cheese with walnut powder was higher than of control sample. Assessment of microbial properties indicated significant decrease (P<0.05) to 8.55% and 7.44% in terms of Lactobacillus and bifid bacterium, respectively. In spite of the fact that the number of probiotic strains during cheese ripening decreased gradually, the number remained had been higher than 106 CFU/g at the end of ripening storage.