Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk

Mahad Islam; Maha A Alharbi; Nada K Alharbi; Saima Rafiq; Muhammad Shahbaz; Shamas Murtaza; Nighat Raza; Umar Farooq; Muqarrab Ali; Muhammad Imran; Shafaqat Ali

doi:10.3390/molecules27165137

Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk

Molecules. 2022 Aug 12;27(16):5137. doi: 10.3390/molecules27165137.

Authors

Mahad Islam¹, Maha A Alharbi², Nada K Alharbi², Saima Rafiq³, Muhammad Shahbaz¹, Shamas Murtaza¹, Nighat Raza¹, Umar Farooq¹, Muqarrab Ali⁴, Muhammad Imran^{5

6}, Shafaqat Ali^{7

8}

Affiliations

¹ Department of Food Science & Technology, MNS-University of Agriculture, Multan 60000, Pakistan.
² Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia.
³ Department of Food Science and Technology, Faculty of Agriculture, University of Poonch, Rawalakot 12350, Pakistan.
⁴ Department of Agronomy, Muhammad Nawaz Shareef University of Agriculture, Multan 66000, Pakistan.
⁵ Department of Food Science and Technology, University of Narowal, Circular Road, Narowal 51600, Pakistan.
⁶ Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
⁷ Department of Environmental Sciences and Engineering, Government College University, Allama Iqbal Road, Faisalabad 38000, Pakistan.
⁸ Department of Biological Sciences and Technology, China, Medical University, Taichung 40402, Taiwan.

Abstract

The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 10⁷ colony forming unit (CFU) per gram during ripening.

Keywords: Bifidobacterium animalis subsp. lactis; SEM; inulin; organic acids; probiotics viability; synbiotic cheese.

MeSH terms

Animals
Bifidobacterium animalis*
Buffaloes
Cheese* / analysis
Inulin / pharmacology
Milk / microbiology
Probiotics*
Synbiotics*

Substances

Inulin

Grants and funding

This research project was supported by Princess Nourah bint Abdulrahman University Researchers supporting project number (PNURSP2022R182), Princess Nourah bint Abdulrahman University Riyadh, Saudi Arabia.