DefinePK

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ABSTRACT


Background and Objective Yeasts have potential antimicrobial activities against the growth of putrefaction bacteria. The late gas defect is a major cause of spoilage in processed cheese. It results in the production of gas, off-odours and the liquefaction of the cheese. Some clostridial species are considered cause of late gas defect in cheese. So, processed cheese-late gas inhibition using dried supernatant of Candida pelliculosa yeast compared with nisin was studied. Methodology Five processed cheese treatments were prepared. The treatments were A control 1 fortified with clostridial spores only, B control 2 fortified with clostridial spores and nisin 1000 IU g1501, while, C, D and E treatments fortified with clostridial spores and 1, 3 and 5 mg of dried supernatant of Candida pelliculosa yeast DSCPY per gram, respectively. The resulting processed cheese treatments were storage at 30C for 3 months. The chemical, physical and microbiological analyses of the resultant cheeses were performed every month of storage. Results The treatments of A control 1, C 1 mg DSCPY g1501 cheese and D 3 mg DSCPY g1501 cheese spoiled by producing high quantity of gas from the 1st month of the storage period and cheese glass jars were opened. Hence, the chemical, physical and microbiological analyses of these treatments weren146t performed. The chemical composition of fresh processed cheese treatments and those of with 5 mg DSCPY g1501 or nisin during storage period was not significantly affected. Changing physical properties penetrometer reading, oil separation and melting index of studied processed cheese treatments did not happen at zero time. The penetrometer reading of E treatment 5 mg DSOCY g1501 was higher than those of with nisin B control 2 during storage period. The oil separation index increased but melting index and penetrometer reading decreased gradually during storage period in treatment E 5 mg DSCPY g1501 or those of with nisin. Also, color properties of studied cheese treatments were determined. The microbiological results showed that the most effective concentrate of DSCPY against clostridial spores was 5 mg g1501. Conclusion It be concluded that the addition of 5 mg g1501 of DSCPY during processed cheese spread manufacture prevented of late-blowing in cheese.

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