Czech J. Food Sci., 2018, 36(2):181-186 | DOI: 10.17221/453/2016-CJFS

Biochemical changes of Iranian probiotic Lighvan cheeseFood Technology and Economy, Engineering and Physical Properties

Alireza SHAHAB LAVASANI*
Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Lighvan cheese from ewe and goat milk was produced according to a traditional protocol, and with the addition of 9 log10 cfu/g fresh cells of Bifidobacterium lactis subsp. animalis. Probiotic Lighvan cheese was studied to determine the survival of B. lactis subsp. animalis and biochemical changes during 60 days of ripening of probiotic Lighvan cheese. Lipolysis level and organoleptic assessments were analysed. B. lactis subsp. animalis cells survived in cheese samples at concentrations up to 6.84 log10 cfu/g for at least 60 days of storage time. The lipolysis level increased continuously until the end of the ripening period.The ripening stage was the main factor affecting the cheese sensory properties.

Keywords: Lighvan cheese; lipolysis; organoleptic; probiotic; ripening

Published: April 30, 2018  Show citation

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SHAHAB LAVASANI A. Biochemical changes of Iranian probiotic Lighvan cheese. Czech J. Food Sci. 2018;36(2):181-186. doi: 10.17221/453/2016-CJFS.
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