Effect of Types of Probiotic Bacteria on Physiochemical Properties of Sudanese White Soft Cheese

The study was conducted to assess the effect of three different types of probiotic bacteria (Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium bifidum) on quality of Sudanese white soft cheese. The objectives of this study were to study the effect of three types of probiotic bacteria on the quality of Sudanese white soft cheese during different storage periods. The samples were subjected to physicochemical parameters, microbial examination. The result of physiochemical parameters showed increase in the yield. The highest yield obtained by cheese containing probiotic bacteria in comparing with control. The moisture content in all cheese samples decreased, while the weight loss, protein, fats and ash content increased during storage period (p≤0.05). The pH values decreased, while the titratable acidity increased and both parameters were affected significantly (p≤0.05) by the types of probiotic bacteria. The soluble nitrogen, formol ripening index, schilovich ripening index and total volatile fatty acids increased significantly during storage period, the highest values observed by samples containing probiotic bacteria comparing with control. The highest calcium, phosphorus, sodium, potassium, magnesium, iron was obtained by sample containing probiotic bacteria comparing with control