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. 2017;37(5):773-779.
doi: 10.5851/kosfa.2017.37.5.773. Epub 2017 Oct 31.

Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563

Minyu Song  1 , Won Seo Park  1 , Jayeon Yoo  1 , Gi-Sung Han  1 , Bu-Min Kim  1 , Pil-Nam Seong  1 , Mi-Hwa Oh  1 , Kyung-Woon Kim  2 , Jun-Sang Ham  1
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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563

Minyu Song et al. Korean J Food Sci Anim Resour. 2017.

Abstract

The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste. Thus, B. longum KACC 91563 can be used for inclusion of probiotic bacteria in cheese.

Keywords: Bifidobacterium longum; kwark cheese; probiotic; sensory property.

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Figures

Fig. 1.
Fig. 1.. Protocol for the production of Kwark cheese.
See this image and copyright information in PMC

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