Lactic acid bacteria (LAB) are highly beneficial to human health and enhances nutritional qualities of foods. In the study a total of ten Lactic Acid Bacteria (LAB) isolates from goat milk sample were identified as Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus cremoris, Lactococcus lactis, Lactobacillus delbrueckii and Streptococcus thermophillus. The quantity of Lactic acid and diacetyl produced by the LAB isolates ranged between 0.36g/l to 1.51g/l and 0.2g/l to 0.67g/l respectively. Lactobacillus plantarum produced the highest quantity of lactic acid while Lactococcus cremoris produced the highest quantity of diacetyl. The entire LAB grew best at the 40 0 C and pH 6. Streptococcus thermophilus showed the highest enzyme activities. Starter Culture use for the production of cheese sample were selected based on enzymes production, quantity of Lactic acid and diacetyl produced, growth that different temperature and pH. The nutritional, physicochemical, mineral and sensory properties of cheese samples were evaluated. The cheese sample D had the highest protein (16.25± 0.11%) content and had the least carbohydrate content of 1.8 ± 0.08%. In the mineral composition, cheese D had the highest Calcium content of 49.00 ± 0.31%, Magnesium content of 13.50 ± 0.28 %, Iron content of 0.04 ± 00%, total titratable acidity of 0.16% ± 0.01 and pH of 4.39 ± 0.01. Cheese sample E had the highest reducing sugar of 4.00 ± 0.05% while sample D had the least (3.60 ± 0.09%). Sensory analysis of cheese revealed that sample D was rated best in terms of aroma taste and overall acceptability (2.6 ± 0.31) while sample E had the lowest rating. Conclusively, the use of combined lactic starters of Streptococcus thermophillus, Lactococcus cremoris, Lactococcus lactis, and Lactobacillus delbrueckii enchanced the nutritional, mineral and sensory cheese produced.
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Keywords: Lactic Acid Bacteria(LAB), Diacetyl, Enzymes production , Cheese, Starter
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