Effect of lactic acid bacteria producing exopolysaccharide on physico-chemical and rheological properties of Iranian white cheese

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1 Interntionl Journl of Frming nd Allied Sienes Aville online t IJFAS Journl S2/ ISSN IJFAS Effet of lti id teri produing exopolyshride on physio-hemil nd rheologil properties of Irnin white heese Sr Rezzdeh 1, Mohmmd Hojjtoleslmy 2, Shel Soh 3, Mohmmd Ali Shriti 3 1. Deprtment of Food Siene nd Tehnology Shhrekord Brnh, Islmi Azd University, Shhrekord,Irn 2. Reserh Center, Ntionl Irn Stndrd Orgniztion, Ark, Irn 3. Deprtment of Food Siene nd Tehnology, Siene nd Reserh, Brnh, Islmi Azd University, Tehrn, Irn Corresponding uthor: Mohmmd Hojjtoleslmy ABSTRACT: Irnin white heese, heese, slt wter is rehing the stge of ontining high onentrtions of slt in the rine of lium hloride up.polyshride prodution of lti id teri in reent yers due to their role in the rheology nd texture of food is of gret interest.slt wter white heese smples were prepred using ow's milk.control smples, heese produed y non-strter exopolyshride, And ot smple heese mde with lti ulture ple of produing exopolyshride produed y Christin Hnsen ompny nme ws R74 nd R78. In this study, full-ft heese nd low-ft heese ripening proess fter 45 dys, 45 dys nd 9 th fter rehing hemil nd rheologil properties of Irnin white heese were sed on ntionl stndrds. The results showed tht heeses mde with exopolyshrides produed the highest humidity in my 45 dy ompred to ontrol heeses were, In the 45 th dy fter heese tissue prodution of the exopolyshride strter in the ontext of utility Compring the two strter exopolyshride produed heeses with more desirle thn heeses mde with strter R74 R78 strter hd. Compred to the full-ft heese, low-ft heeses hd higher moisture ontent. Keywords: Irnin white heese, exopolyshride, Physio-hemil properties, Texture INTRODUCTION Irnin white heese, is importnt in the diet of our people. The heese in rine rehes its mturity, on n industril sle is out 3 to 45 dys, After the initil period to reh mturity, the smples were stored for 45 dys t 4 C (Ehsni et l., 211). Interntionl Orgniztion for Stndrdiztion (ISO, 1992) s Food texture ll rheologil hrteristis, struturl (surfe), fetures the tngile produt is defined using the sense of touh. Chrteristis of the tissue plys mjor role in the uying deision is for the onsumer. For some foods, the texture is more importnt thn flvor nd olor of the produt is to the onsumer. The min hrter texture qulity heese. The overll mouth feel nd flvor of the heese is tken into onsidertion (Gunsekrn et l., 23). The use of exopolyshride (EPS), produing lti id teri (LAB) ould e potentil tterntive for thikening gents to inrese moisture ontent nd improve texture heese. Sine mny LAB re food grde miroorgnisms with generlly reognized s sfe (GRAS) pplition, use of their EPS in food hs n ovious dvntge over polyshrides produed y non-food grde teri, suh dextrns, gelln, pulluln, xnthn nd teril lgintes (Dour et l., 26).

2 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 exopolyshrides produed y lti id teri in reent yers euse of its role in the rheologil properties nd texture of the food hs een gret. This type of lti id teri with enefiil intestinl flor to rete EPS (proiotis), Ale to produe funtionl produts with high storge pity nd the flvor is good.( Ghmri, 29 ). One of the min pplitions of iotehnology in food dditive is produed. Among the dditives tht re produed using iotehnology We n produe vrious miroil polyshrides suh s Exopolyshrides produed y lti id teri in diry produts noted (De Vuyst et l., 1997). The im of this study ws to investigte the effet of exopolyshrides produed y lti id teri triggers the hemil nd rheologil properties of Irnin white heese. The use of exopolyshrides produed y lti id teri n potentil lterntive to retin moisture nd improve the texture fetures nd the inresing eptne of the finl produt. The speifi polyshride sereted y lti id teri, during the fermenttion proess, fermenttion produt n improve stility nd sensory hrteristis. MATERIALS AND METHODS Mterils Milk: For the prodution of heese, mde from fresh ow's milk ws used Golpyegn Pegh Diry Compny. fetures full-ft milk (Aidity: 15, ph: 6.69, ft: 2.9 ) fetures low-ft milk ( Aidity: 14.5, ph: 6.65, ft: 1.35) initite extrellulr polyshrides Ltoous ltis Susp. Cremoris nd Ltoous ltis susp. Ltis Prepred y the Compny CHRHnsen Denmrk with ID ode (R74 nd R78). Cheese mking Irnin white heese with low ft milk 1.35% ft the ontrol smples were produed t levels heese ftory is Golpyegn, smples produed with strter R74, Smples produed with strter R78 nd the smple produed with strters R74+R78 the were mixed to following formultions ftory prodution. Four other Irnin white heese with whole milk 2.9% ft were prepred y previous strters. Irnin white heese mde from ow's milk produed in the ftory of Pegh Golpyegn. Speified mount of rw milk psteurized for 15 seonds t temperture 78 C then ws ooled to 35 C temperture. The strting temperture ws dded to the the strting temperture ws dded to the nd then out 3 minutes to reh the strting ph milk ws time. Rennet is then dded nd the lotting time of milk into urd. After ogultion nd lot formtion with longitudinl nd trnsverse slies over gore sugr ue-sized piees of the lot ws in order to hieve ph of pproximtely 5.1 nd wter seprtion lot ws forming. Then the mold in slt wter for 4 hours were up 2% to finl ph 4.8 is hieved. The mold heese in rine 12% t 45 dys temperture 4-5 C in leppo for the mintenne during heese ripening period is up. Chemil nlysis Cheese smples produed on hemil tests mensurtion moisture, dry mtter, proteins, ft, idity nd ph ording to the relevnt ntionl stndrds On dys 45 nd 9 (middle reh mximum time period imginle for) fter prodution were tested nd evluted. Amount moisture The moisture ontent of smples per ent Ntionl Stndrds No Were determined (Ntionl Stndrd 1753: 1379). 5 g smples tken onstnt weight in ontiner tht hs lredy een nd weighed to hve uniform smple nd pled in n inutor 1 C to 15 C until onstnt weight is rehed (ompletely dry). The differene in weight, moisture nd voltile mtter is nd wht remins is dry extrt. Ft Ft smples were determined ording to Stndrd No. 76 (method jerer) (Ntionl Stndrd 76: 1349). Mesurement of protein Protein smples in terms of dry mtter were determined in ordne with ntionl stndrd No (Ntionl Stndrd 1811: 1377). 1344

3 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 Aidity nd ph Cheese idity nd ph were mesured ording to stndrd ntionl numers in 2852 (Ntionl Stndrd 2852: 1371). Texture profile nlysis ( TPA ) In this study to ssess the texture of the heese mhine Texture Anlyzer Brookfield Model: CT3 45, rte.5 mm se, nd prts for heese 2 2 2mm Ws used. The TPA test omption fore 5% of the piees of heese during the sweep yle texture y rookfield y proe TA 3/1 ws pplied nd ftors: Hrdness, Springiness, Cohesivness, Adhesivness, Chewiness Gumminess exmined. Sttistil Anlysis Design of experiments using ftoril experiment ws onduted in ompletely rndomized design with three replitions. A omprison etween the results otined y Dunn's multiple rnge test using Softwre SPSS version 18 ws investigted. RESULTS AND DISCUSSION Aording to tle 1, 2, 3 nd 4 n e seen the idity of heese ft nd low-ft heese the time to mturity is inresed. The use of high-ft heese use exopolyshride R74 nd R78 uses signifint hnges (the 95% onfidene level), the idity in the heese produing exopolyshride were ompred to the ontrol heese. The strter of the EPS in the preprtion of low-ft heese hs no effet on the idity of the smples. Aording to tles 1, 2, 3 nd 4 n e seen the ph of the heese-ft nd low-ft heese during ripening hs delined over time. Results idity nd ph in different tretments Irnin white heese on dys 45 nd 9 post-prodution suggests tht, prodution of lti id y lti teri strins, low ph redued the mount of nd inreses its idity (Dorosti et l 21). With the dvnement of heese ripening, reduing the inhiitory effet of ltose nd lti id. The tivities of some strins of lti dereses the mount of id produed nd onsequently, the titrtle idity is not inresed. The ph vlue is redued during heese ripening. Studies Aly, Lindsy nd Ktsiri heddr heese on Ultrfiltrtion ft the results of the present study is similr (Aly 1995; Lindsy et l., 1982; Ktsiri et l., 2). Polyshrides sereted y lti teri terms of struture nd high moleulr weight polyshride Will inrese wter sorption. Sine polyshrides ind to wter nd moisture retention properties re its implementtion is key strtegy for improving the performne of low-ft heese (Tdyoni et l., 29). Aording to Tle 1, In the 45 th dy fter heese ft prodution, there ws no signifint differene etween the moisture ontent of the smples, ut heese ontrol in the heese produed in the lowest moisture the strter ws exopolyshride, nd in the heeses mde with strter R74 nd R74 + R78 hd the highest moisture ontent. The inresed moisture similr Zius nd Shh in 27 reserh on low-ft Mozzrell heese is this is the lowest level of moisture heese of the polyshride ws oserved in the ontrol heese (Zius nd shh, 27). In 21, using primers for the exopolyshride-produing hve studied the properties of low-ft heese. The dt otined from this study showed EPS whih inrese moisture retention nd improve Mozzrell heese is melting (Jeffery et l., 21). I'm on dy 9 post-prodution nd inresed shelf-life, I hve redued moisture retention over 45 dys nd heese prodution EPS triggers moisture showed less thn in the ontrol heese. This proess redues the moisture, similr study Lvsni in 26, the reserhers effets of prtil replement of NCl with of KCl on the physiohemil properties, sensory nd rheologil Irnin white heese ws studied. Dt from this study n e downloded during the entire tretment proess, slight derese of the moisture ontent, nd etween different tretments found no signifint differene in the mount of moisture (Lvsni et l., 26). The use n e 1345

4 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 used due to prolonged storge in slt wter is reverse osmosis. See tles 1, 2, 3 nd 4 n e downloded the proportion of low-ft heese the ft heese moisture is higher. Field moisture, I'm on dy 45 post-prodution, there ws no signifint differene etween the smples, ut most of the moisture heeses mde with EPS + strter the high moisture ontent of the heese produed in the R74 nd R74+R78 were mintined in tissue the heese produed with strter EPS with ID R74 Showed higher ility to retin moisture. With inresing survivl time, heese moisture dropped nd high moisture ontent in heese ws oserved, redued-ft heese re lso onsiderly higher moisture retention in the ontext of full-ft heese showed. See lso tle 5, redued-ft heese nd full-ft heeses hd signifintly more protein.the differene etween the moisture ontent nd low ft heese nd ft, it is proly due to differenes in protein ontent, So tht high levels of ft nd protein in heese my e dropped protein network with high wter sorption nd therefore it is muh higher (Romeih et l., 22). Tles 1, 2, 3, nd 4 dry-ft nd low-ft heeses on dys 45 nd 9 the Irnin white heese show. 45 th dy fter heese ripening y high-ft nd low-ft heese, no signifint differenes were oserved in dry mtter. Krmi in 29, hnges in rheologil properties of heese during ripening of Irnin Ultrfiltrtion Fty looked. Studies show tht during periods of signifint hnges were oserved in the dry mtter of heese (Krmi et l., 29). But in my 9 dys of high-ft nd low-ft heese, the ontrol heese nd heeses prepred EPS + primer signifint differene ws oserved t 95% nd inreses the shelf-life of dry mtter ws followed. Ft Irnin white heese in terms of different tretments on dys 45 nd 9 in tle 1, 2, 3 nd 4 re shown. The grphs n e oserved etween the different tretments found no signifint differene in the perentge of ft (p>.5) ws oserved. The results with the results of studies Aly nd Ktsiri on fet heese (Aly 1995; Ktsiri et l., 2), Fitzgerld nd Bukley on heddr heese (Fitzgerld nd Bukley; 1989), nd Lvsni Corresponded on Irnin white heese (Lvsni et l., 26). Tle 1. Chemil evlution of full-ft heese dily 45 R74+R78 R78 R74 Control Mouisture Dry mtter Aidity ph Ft The letters,... show no signifint differene (t 95% onfidene level) is the differene etween smples Tle 2. Chemil evlution of full-ft heese dily 9 R74+R78 R78 R74 Control Moisture Dry mtter Aidity ph Ft The letters,... show no signifint differene (t 95% onfidene level) is the differene etween smples Tle 3. Chemil ssessment 45 th dy of low-ft heese R74+R78 R78 R74 Control Moisture Dry mtter Aidity ph Ft The letters,... show no signifint differene (t 95% onfidene level) is the differene etween smples 1346

5 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 Tle 4. Chemil ssessment 9 th dy of low-ft heese R74+R78 R78 R74 Control Moisture Dry mtter Aidity ph Ft The letters,... show no signifint differene (t 95% onfidene level) is the differene etween smples Tle 5. Mesurement of protein 45 th dy of heese Low-Ft Full-Ft Control 32.7 Control R R R R R74+R R74+R78 The letters,... show no signifint differene (t 95% onfidene level) is the differene etween smples. Sensory evlution ns ns ns ns ns ns ns ns ns ns Control R74 R78 R74+R78 Externl pperne Internl pperne Texture Odor Tste Figure 1. full-ft heese sensory evlution ns ns ns ns ns ns ns ns ns Control R74 R78 R74+R78 Externl pperne Internl pperne Texure Odor Tste Figure 2. sensory evlution of low-ft heese 1347

6 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 The sensory evlution of low-ft heese initited y extrellulr polyshrides improves the texture of the heese, ut ft heese primers extrellulr polyshride sttistilly signifint differene in the texture of the heese nd the heese ws not seen. Fetures tissue Texture nlysis Irnin white heese texture profile nlysis test results re s follows: Springiness Represents the ontinuity of deformtion is in one instne, when pressed y teeth grinding, efore rupture ours ody uilding produts nd relies hevily on domesti onds (Fox et l., 2; Gunsekrn et l., 23). Aording to figure 1 nd 2, springiness the ontrol heeses nd heeses mde with strters of EPS is no signifint differene. Two vrile EPS nd ft, signifint effet the ontinuity of heese hd not nd tretments were not signifintly different. These results re similr to results of Hssn Rshidi in 211 ultrfiltrtion of heese ws on fet (Rshidi et l., 211). Ziu nd Shh in 25 the use of this phenomenon weknesses in the internl link struture with soft heeses to know more the resulting pressure on the heese fri y the meter esily nd irreversile deformtion ours (Zius nd shh,25). Aording to the survey results, Co in 24 the Springiness etween high-ft nd low-ft heese smples, no signifint differenes were reported (Ko nd Metin et l., 24) Springiness45 Springiness Springiness45 Springiness9 Figure 3. Springiness full-ft heese, 45 nd 9 dy Figure 4. Springiness low-ft heese, 45 nd 9 dy Gumminess Is the energy required to grind semi-solid food when they re redy to e swllowed (Fox et l., 2; Gunsekrn et l., 23). Aording to figure 3 nd 4 n e seen the resinous form of the full-ft heese, low-ft heese, gumminess inresed. A review Hssn Rshidi in 211 ultrfiltrtion on heese fet, the survey dt ws the extreme ft loss tretments tht hve een reduing the mount of gumminess ondition is severe. Inreses with inresing ft resinous form (Rshidi et l., 211). 1348

7 Intl J Frm & Alli Si. Vol., 2 (S2): , Gumminess45 (g) Gumminess 9 (g) Gumminess45 Gumminess9 Figure 5. Gumminess full-ft heese45 nd 9 dy Figure 6. Gumminess low-ft heese, 45 nd 9 dy Chewiness Is the energy required to hewiness solid food until redy to swllow nd hewiness or ingesting ertin mount of food is neessry (Fox et l., 2; Gunsekrn et l., 23). Due to the high-ft nd low-ft heese grphs 5 nd 6 45 th nd 9 th dy fter prodution, ontrol heese lest hve hewiness nd the mximum hewiness mde of heese the strter is the EPS. Unlike the results of reserh Ahmed in 25 nd Zius nd Shh in 25. In this study, using EPS Chewiness ondition ws redued reltive to the ontrol smple (Ahmed et l., 25; Zius nd Shh, 25). In this study, in the se of full-ft heese, low-ft heese thn in redued hewiness. Vrile effet of EPS The hewiness ws signifint t Inrese in hewiness form. Co in 24 study, reduing the mount of ft, hewiness deresed (Ko nd Metin et l., 24) Chewiness45 (MJ) Chewiness9 (MJ) Chewiness 45 (MJ) Chewiness 9 (MJ) Figure 7. Chewiness low-ft heese, 45 nd 9 dy Figure 8. Chewiness full-ft heese, 45 nd 9 dy Adhesivness: The sense of perspetive the fore required to seprte the food from the roof of the mouth while eting nd in terms of mehnil work required to overome the dhesivness fores etween the food nd other food sustnes tht re in ontt with them (Fox et l., 2; Gunsekrn et l., 23). Figure 7 is the there is the dhesivness of the heese is high in ft, with inresed shelf-life. Aording to figures 7 nd 8 is the dhesivness of low-ft heese, ft nd inresing shelf-life is inresed. In 21, Cost et l. the effet of EPS on the hlf-ft heddr heese texture, the study me to the sme onlusion (Cost et l., 21). Reduing the mount of ft 1349

8 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 or of dhesivness required to seprte the proe from the smple deresed. This result is similr survey in 27 Ziust et l. the 9 th dy of low-ft heese Mozzrell heese were the most dhesivness (Zius nd Shh,27) Adhesivness45 Adhesivness Adhesivness 45 Adhesivness 9 Figure 9. Adhesivness low-ft heese, 45 nd 9 dy Figure 1. Adhesivness full-ft heese, 45 nd 9 dy Cohesivness The sense of perspetive degree or intensity of the prtil pressure of the smple etween the tongue nd the roof of the mouth nd goes k to its originl size nd the mehnil view of the deformed fter removing the power goes k to its originl stte (Fox et l., 2; Gunsekrn et l., 23). Aording to figure 9 nd 1 m on dy 45 post-prodution ft heese the heese smples produed with strter EPS nd ontrol smples signifint differenes (The 95% onfidene level) there re the lowest ohesivness is relted to the ontrol heese. Mximum ohesivness the ft heese the heese is mde R74 is strter nd low-ft heese, heese mde with strter R74+R78 hve the highest ohesivness. 9 th dy fter the full-ft heese, most of those relted to heese mde ohesivness with strter R74 Ws. The low-ft heese, heese mde with strter R78 mximum ohesivness ws nd totl heese produed the strter of the EPS mximum ohesivness ws ompred to the ontrol heese. Zius nd Shh in 25, Low-ft Mozzrell heese on survey onduted the Cohesivness of the strter EPS nd the use of whey protein onentrte inresed ompred to the ontrol heese. Strter EPS signifint effet the ohesivness ws ohesivness is inresed. Beuse it inreses the effet of moisture nd redue the rigidity of the protein mtrix of heese wekness, nd thus redue its ility to return to its originl shpe fter removing s muh power (Zius nd Shh, 25). The low-ft heese, with redued ft ohesivness is redued. Hssn Rshidi in 211 y exmining the different tretments in the perentge of ft in the tthment to this onlusion (Rshdi et l., 211). Sint-Eve in 29 ohesivness of low-ft heese reported less thn full-ft kind (Sint-Eve,29). 135

9 Intl J Frm & Alli Si. Vol., 2 (S2): , Cohesivness Cohesivness9 Choesivness45 Choesivness9 Figure 11. Cohesivness full-ft heese, 45 nd 9 dy Figure 12. Cohesivness low-ft heese, 45 nd 9 dy Hrdness Sense in terms of the fore required to ompress the smple etween the teeth grinding nd the mehnil fore neessry to hieve the vision trnsformtion is speified (Fox et l., 2; Gunsekrn et l., 23). Figure 11 shows the fter 45 dys of full-ft heeses, whih hve the gretest diffiulty, the ontrol heese nd less Hrdness heese mde EPS is devoted to the strter. Use of strter EPS 45 dy the heese is soft tissue. However, inresing the shelf-life in my 9 dys of prodution, this trend hs hnged this dy is less strit ontrols nd heese. Aording to figure 12, it n e seen tht the low-ft heese on dy 45 of my most hrdness heese is to ontrol my heese produed in 45 dys the strter EPS soft tissue more were ompred to the ontrol heese. However, hve 9 dys fter the prodution proess hs hnged the lest diffiult to ontrol heese nd most hrdness heeses re mde with strter of EPS. Zius nd Shh in 27, low-ft Mozzrell heese texture fetures were exmined the results indite the strter of the EPS tissue stiffness is redued ompred to the ontrol heese (Zius nd Shh, 27). This result is similr with the results. But there is point, in review Zius nd Shh inresing the shelf-life hrdness heese produed with strter of EPS hs delined, ut with inresing durtion of survivl hrdness heese produed with strter of EPS hs een enhned, nd texture of the heese is more diffiult. The reserhers in 25 mozzrell heese y using strter onentrtes in the study of protein nd EPS rehed this onlusion (Zius nd Shh,25). In 25, the Ahmed improved the texturl properties of heese Krish signed off y the idi extrellulr polyshrides ultures studied. Our results indite tht the use of ultured EPS the lk of hrdness heese strter is redued y EPS (Ahmed et l., 25). Comprison of high-ft heese nd low-ft heese, show hrdness heese produed in the lower-ft heeses with higher ft ontent. In oth types of heese strter R74 desires other strters of EPS found in this study Hrdness45 (g) Hrdness9 (g) Hrdness45 (g) Hrdness9 (g) Figure 13. TPA Hrdness full-ft heeses, 45 nd 9 dy Figure 14. TPA Hrdness low-ft heeses, 45 nd 9 dy 1351

10 Intl J Frm & Alli Si. Vol., 2 (S2): , 213 Disussion The results of this study indite tht the use strter EPS + to improve the moisture Irnin white heese to e effetive, ut the long-term mintenne this type of heese in rine the tivity of lti id teri mnufturer of low EPS due to the high onentrtion of slt wter little impt on improving moisture retention Irnin white heese hs long life. Redued-ft heese onsiderly more protein nd moisture of full ft heese. In the sensory evlution of low-ft heese mde the strter exopolyshrides were higher rting. Use the strters EPS to improve the texture of Irnin white heese n e effetive, ut the long-term mintenne of this type of heese in rine the tivity of lti id teri produing EPS low due to the high onentrtion of slt wter hve little impt on improving the texture of Irnin white heese. REFERENCES Ahmed NA, El Sod,M Hssn, AN Frnk J. 25. Improving the texturl prpperties of n id-ogulted (Krish) heese using exopolyshride produing ultures. Food Sine nd Tehnology. 38: Aly me An ttempt for produing low-sodium fet type heese. Food Chemistry Journl. 52: Cost NE, Hnnon JA,Guinee TP, Auty MAE, MSweeney PLA, Beres ford TP. 21. Effet of exopolyshride produed y isogeni strins of Ltoillus idophilus on hlf-ft Cheddr heese. Journl Diry Sine. 93: Dour N, Khedr E, Benhmou N,Fliss I, Lpointes G. 26. Improving of texture nd struture y exopolyshride-produing Ltooi. Journl Diry Sine. 89: De Vuyst L nd Degeest B Heteropolyshride from lti id teri. FEMS Miroiology reviews. 23 (2): Dorosti S, Bzmi A, Ghnrzde B, Iyse A. 21. Effet of slt onentrtion the fetures phesio-hemil White heese slt wter Irni. Journl Food Siene, Irn. 8 (3): 1-1. Ehsni, Mhmodi R, Tokmehi A, Pjohi MR Irnin white heese s food rrier for proioti teri. Journl of Food Siene nd Tehnology, Irn. 8 (31): Fitzgerld E nd Bukley J Effet of totl nd prtil sustitution of sodium hloride on the qulity of heddr heese. Journl of Diry Sine. 68: Fox PF, Guinee TP,Cogn TM, MSweeney PLH. 2. 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