By: Setyawardani T1, Rahayu WP2, Palupi NS2
1 Department of Animal Production, Faculty of Animal Science, University of Jenderal
Soedirman Purwokerto 53123, Indonesia
2 Department of Food Science and Technology, Faculty of Agricultural Engineering and
Technology, Bogor Agricultural University, Bogor 16002, Indonesia
The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheeses stickiness was -8.23 to -11.53 gs, cheese pH was 4.70- 5.60; number of cheese LAB was 8.59-9.69 log CFU/g. The content of protein, fat, and ash were 13.65-16.54, 15.28-20.03, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food.
Keywords: Soft cheese, Lactobacillus rhamnosus, Lactobacillus plantarum, Culture
Published at Animal Production 18 (1): 36-42. 2016. ISSN 1411-2027