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2012 (Vol. 4, Issue: 2)
Article Information:

Production of Functional Kariesh Cheese by Microencapsulation of Bifidobacterium adolescentis ATCC 15704

A.M. Abd-Elhamid
Corresponding Author:  A.M. Abd-Elhamid 

Key words:  Bifidobacterium, bile tolerance, microencapsulation, organic acids, Kariesh cheese, ,
Vol. 4 , (2): 112-117
Submitted Accepted Published
March 14, 2012 March 26, 2012 April 20, 2012
Abstract:

Bifidobacterium adolescentis ATCC 15704 was microencapsulated with rennet gelation of milk proteins. Encapsulated and free Bifidobacterium adolescentis ATCC 15704 under simulated gastrointestinal conditions and bile tolerance were estimated. The survivability of encapsulated Bifidobacterium adolescentis ATCC 15704 and the changes of organic acids in Kariesh cheese during 2 weeks of cold storage were determined. The study demonstrated that microencapsulation using rennet gelation of milk proteins increased the survival of Bifidobacterium adolescentis ATCC 15704 in simulated gastric conditions. Furthermore, the results showed that, the survival of encapsulated Bifidobacterium adolescentis ATCC 15704 in bile solution was significantly enhanced (p<0.05) compared to the free Bifidobacterium adolescentis ATCC 15704. Microencapsulation protected Bifidobacterium adolescentis ATCC 15704 in Kariesh cheese during cold storage as compared to free Bifidobacterium adolescentis ATCC 15704. In addition, the capsules made from rennet gelation of milk proteins had a positive effect in organic acids during cold storage.
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  Cite this Reference:
A.M. Abd-Elhamid, 2012. Production of Functional Kariesh Cheese by Microencapsulation of Bifidobacterium adolescentis ATCC 15704.  Advance Journal of Food Science and Technology, 4(2): 112-117.
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