Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على الخواص الکيميائية والميکروبيولوجية للجبن الأبيض الطري المصنع بإضافة البکتريا Bifidobacterium longum

The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6% salt, T2 contained 7% salt, T3 contained 8% salt and T4 contained 9% salt. Then, cheese treatments are stored at 5±1oC for 90 days. The chemical and microbiological analysis were carried when fresh and after 15, 30, 45, 60, 75 & 90 days of storage periods. Statistical analysis showed that there was a highly significant difference (p < 0.0001) in the acidity (%), moisture content, fat (%), salt (%), total protein (%) and soluble nitrogen (%) between cheese treatments. Also a highly significant difference (p < 0.0001) was found during the 90 days of pickled time. Microbiological analysis showed that there was a negative correlation between the salt level and the numbers of Bifidobacterium longum in  control samples, which made with lowest salt content (%). which maintained a high numbers of Bifidobacterium longum of5-7 log CFU / g.after 75 days.