The influence of adding whey protein powder in probiotic white soft cheese making

Probiotic white soft cheese is made by adding different levels of whey protein powder (WPP) (Nil, 0.5, 1.0 and 1.5%) to milk and inoculated with 0.75% Bif. bifidum. The resultant cheeses were stored at refrigerator temperature up to 28 days. The data concluded that, there were increases of TS, TA, SN, TN, SN coefficient, TVFFA and salt in water ratio with increasing storage periods up to 28 days and with increasing level of WPP in all treatments. The control samples (C- and C+) had lower and higher values of TS, TA, SN/TN, TVFFA & salt in water ratio and syneresis & firmness than that of other treatments, respectively. The cheese made from 1.5% WPP (T3) had higher values of TS, TA, SN, TN, SN coefficient, TVFFA, salt in water ratio than that of other treatments. There were increases of TC and Bif. bifidum counts with increasing storage periods at refrigerator temperature up to 28 days and with increasing level of WPP in all treatments. There were not detected psychotropic bacteria and coliform group counts in all treatments. Yeast and moulds were not detected in fresh cheese or after one week of storage, but they were detected and increase gradually with the progress of storage at 14 up till 28 days in most treatments. The data showed that, T2 stored for 7 days had the highest scores than that of the other treatments using of different levels of WPP. Whilst, T2 stored for 21days had the lowest scores than that of the other treatments.