This study was undertaken to investigate the effect of Lactoferrin(LF) and Bifidobacterium (B) on the quality of soft cheese. Soft cheese was manufactured at the laboratory and divided into 4 groups; control(C); cheese fortified with lactoferrin (LF); cheese added with bifidobacterium (B) and cheese containing bifidobacterium and lactoferrin (B+LF). Organoleptic and microbiological examinations as well as acidy indices were carried out periodically at zero time, 8th, 15th, 17th, 21th, 25th, 29th, 33th and 34 days of storage at 7 oC. The results indicated that LF had a significant antimicrobial effect on yeast, mould and coliforms with no effect on the acidity indices nor organoleptic properties of the cheese. On the other hand, bifidobacterium showed no significant antimicrobial effect but showed good organoleptic character for manufactured cheese. Moreover, addition of LF with B had better effect on cheese quality than C cheese samples.
Masoud, A. S., Elbarbary, H., Ibrahim, E., Mohamed, H., & Noseir, S. (2018). Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium. Egyptian Journal of Food Safety, 5(2), 23-39. doi: 10.21608/ejfsj.2018.157175
MLA
A S Masoud; Hend Elbarbary; Ekbal Ibrahim; Hamdi Mohamed; Shireen Noseir. "Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium". Egyptian Journal of Food Safety, 5, 2, 2018, 23-39. doi: 10.21608/ejfsj.2018.157175
HARVARD
Masoud, A. S., Elbarbary, H., Ibrahim, E., Mohamed, H., Noseir, S. (2018). 'Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium', Egyptian Journal of Food Safety, 5(2), pp. 23-39. doi: 10.21608/ejfsj.2018.157175
VANCOUVER
Masoud, A. S., Elbarbary, H., Ibrahim, E., Mohamed, H., Noseir, S. Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium. Egyptian Journal of Food Safety, 2018; 5(2): 23-39. doi: 10.21608/ejfsj.2018.157175
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