Scholarlink

<p>This study investigated the impact of whey protein, soy protein, and <i>Lactobacillus helveticus</i> (<i>Lb. helveticus</i>) on the bioactivity and quality of Ras cheese during ripening. Four treatments were prepared: Control (thermophilic yogurt culture YC-380); T1 (YC-380 + <i>Lb. helveticus</i> LH-BO2); T2 (YC-380 + LH-BO2 + 0.5% whey protein); and T3 (YC-380 + LH-BO2 + 0.5% soy protein). Cheeses were analyzed at 0, 45, and 90 days for composition, γ-aminobutyric acid (GABA) content, antioxidant activity, starter viability, texture, and sensory attributes. Supplemented cheeses showed higher fat/dry matter (DM), protein, ash, and ripening indices compared to the control. Viable counts of <i>Lb. bulgaricus</i>, <i>S. thermophilus</i>, and <i>Lb. helveticus</i> increased up to day 45 but declined by day 90. Taking this information into account, incorporating <i>Lb. helveticus</i> with whey or soy protein notably increased GABA levels (with T2 reaching the highest, 248.48 mg/kg at 90 days), enhanced antioxidant activity (T2 showing the peak value of 54.85%), and improved texture (T3 demonstrating the greatest increase in hardness, from 45.62 N to 68.09 N) as well as overall sensory quality. These findings demonstrate, for the first time, the potential of combining <i>Lb. helveticus</i> with plant- and dairy-derived proteins to produce functional Ras cheese with enhanced functional benefits and consumer appeal, offering new opportunities for innovation in the dairy industry.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Functional improvements of Ras cheese with gamma aminobutyric acid using Lactobacillus helveticus and protein supplementation

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年6月23日

查看全文
  • Ahmed A. Abd El-Maksoud,
  • E. M ElSayed,
  • Fouad M. F. Elshaghabee,
  • Ahmed M. Hamed

摘要

This study investigated the impact of whey protein, soy protein, and Lactobacillus helveticus (Lb. helveticus) on the bioactivity and quality of Ras cheese during ripening. Four treatments were prepared: Control (thermophilic yogurt culture YC-380); T1 (YC-380 + Lb. helveticus LH-BO2); T2 (YC-380 + LH-BO2 + 0.5% whey protein); and T3 (YC-380 + LH-BO2 + 0.5% soy protein). Cheeses were analyzed at 0, 45, and 90 days for composition, γ-aminobutyric acid (GABA) content, antioxidant activity, starter viability, texture, and sensory attributes. Supplemented cheeses showed higher fat/dry matter (DM), protein, ash, and ripening indices compared to the control. Viable counts of Lb. bulgaricus, S. thermophilus, and Lb. helveticus increased up to day 45 but declined by day 90. Taking this information into account, incorporating Lb. helveticus with whey or soy protein notably increased GABA levels (with T2 reaching the highest, 248.48 mg/kg at 90 days), enhanced antioxidant activity (T2 showing the peak value of 54.85%), and improved texture (T3 demonstrating the greatest increase in hardness, from 45.62 N to 68.09 N) as well as overall sensory quality. These findings demonstrate, for the first time, the potential of combining Lb. helveticus with plant- and dairy-derived proteins to produce functional Ras cheese with enhanced functional benefits and consumer appeal, offering new opportunities for innovation in the dairy industry.