Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Selection of Efficient Strains of Indigenous Lactic Acid Bacteria for Cheese Making

Meher Nigar
Department of Botany, Jahangirnagar University, Savar, Dhaka, Bangladesh

Afsar Uddin Ahmed
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

Zahed Uddin Mahmood Khan
Department of Botany, Jahangirnagar University, Savar, Dhaka, Bangladesh

Abstract/ Executive Summary:

Fourteen strains of lactic acid bacteria were isolated from local cottage cheese. The strains were characterized thoroughly and were identified. Of the 14 strains. 6 beloged to Lactobacillus and 8 to Streptococcus. Combination of the strains of Lactobacillus and Streptococcus showed better activity than the strains of individual genus in producing curd. Three strains of Lactobacillus and two strains of Streptococcus were finally selected for using in making cheese. On the basis of their performance in producing acid in milk culture and in forming curd and quality cheese.

Keywords: Lactic acid bacteria, Local cottage cheese, Inexpensive techniques.

Location: Department of Botany, Jahangirnagar University, Savar

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Cheese

Objectives:

The present work was undertaken to isolate a number of the strains of lactic acid bacteria from local cottage cheese and also to select efficient ones using some inexpensive techniques.

Methodology:

1). Isolation of the strains: Yeast glucose lemco agar and broth media were used for the isolation of the strains of Streptococcus. For the isolation of the strains of Lactobacillus solid and liquid media of Rogosafl U and MRS were used. Spreading and streaking plate techniques were followed for the purpose of isolation. The plates were incubated at 30°C for 24-48 hours. 2) Identification of the strains: The isolated strains were studied thoroughly for their cultural, morphological, physiological and biochemical characteristics. The characterized isolates were identified according to Bergey's manual of determinative bactertologyl 1). Foster et al.. Garvtel+l, and Harrigan and McCance. 3) Selection of efficient strains: For the selection of efficient strains, 10 ml aliquots of 10% sterile reconstituted skim milk of pH 6.3 in test tubes were inoculated with 1 ml suspension of each strain of Lactobacillus and Streptococcus in normal saline. The inoculated tubes were incubated at 37°C for 24-48 hours. After inoculation the time and nature of curdling were observed and recorded. The amount of whey produced was measured. The curd was filtered; the residue i.e., solid curd was dried in an oven at 45°C till it showed a constant weight. The pH of the curd was determined by a pH meter. For testing the ability of the strains of Streptococcus to produce acid in the milk culture, the activity test was performed. For this test. 100 ml sterile skim milk in conical flask was inoculated with 1 ml culture suspension of each strain of Streptococcus, and was incubated at 30⁰C in a water bath for 6 hours. After the incubation, acidity of fermented milk was determined by titration with N/9 NaOH. Uninoculated blank was also titrated for necessary correction. The acidity was expressed in terms of lactic acid. 4) Production trial: From the efficiency test, 5 strains out of 14 were selected for a trial on the production of cheese. For the trial both skim and cream milks were used in order to see the quality i.e., texture. colour, flavour etc. of the cheese. The trial was designed with the following combinations of the selected strains.: Starter No.1: Lactobacillus plantarum- 1 + Streptococcus cremoris-2 in skim milk. Starter No.2: Lactobacillus plantarum- 2+Streptococcus lactis sub sp. diacetylactis-1 + Lactobacilus acidophilus in cream milk. Starter No.3: Streptococcus cremoris- 2+Streptococcus iactis sub sp. diace ty lactis - 2 +Lacto b acil us acidophilus in cream milk. Starter No.4: Streptococcus lactis sub s p. diacetu iactis- 1 + Lactobacilus plantarum-1 in cream milk. Five hundred millilitre aliquots of 10% milk were inoculated with the starters of the above combinations and incubated at 40°C for 24-48 hours in semi- anaerobic condition. After incubation the formed curd was pressed to remove the whey. The pressed and formed curd was then ready for ripening. The ripening process was maintained for 3 days at 10⁰C.

Source of Information: Bangladesh j Nutr. Vo1.7. Nos. 1 & 2. pp-39-44, June 1994.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Three strains of Lactobacillus and two strains of Streptococcus were finally selected for using in making cheese. On the basis of their performance in producing acid in milk culture and in forming curd and quality cheese.

Knowledge Management: Journal