The effects of direct acidification of milk on survival of Bifidobacterium lactis (LAFTI B94) on Iranian white cheese during storage

The effect of direct acidification of milk on the survival Bifidobacterium lactis (LAFTI B94) and qualitative and chemical properties was investigated in Iranian white cheese. Treatments were: control I containing commercial starter cultures and without probiotic (C1)¡ control II containing lactic acid and without probiotic (C2)¡ containing commercial starter and Bifidobacterium lactis (BL) and containing lactic acid and Bifidobacterium lactis (BLA). Produced samples were ripened at 5±1 °C for 60 days. Viability of cultures and also pH¡ salt¡ ash¡ fat in solids and color were determined during storage. Statistical analysis of the results showed that the counts of probiotic bacteria were decreased approximately 1.5 and 2.1 logs in BLA and BL cheeses respectively during ripening (P0.05). Therefore Direct acidification of milk can be use as a ingrained method for usage commercial starter cultures in manufacture of probiotic Iranian white cheese untile increase viability of Bifidobacterium lactis in product.