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Title

INVESTIGATION OF PROBIOTIC BACTERIA LACTOBACILLUS CASEI VISIBILITY IN ENRICHED BAF CHEESE WITH SPIRULINA PLATENSIS

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 Start Page 205 | End Page 205

Abstract

 Background: SPIRULINA platensis has been used for many years as human food because of its nutritional value such as high protein content (50-60%), vitamins, essential amino acids, minerals and essential fatty acids. The purpose of the present study was to investigate viability of PROBIOTIC bacteria Lactobacillus casei in enriched BAF CHEESE with SPIRULINA platensis.Method: Experimental manufacture of PROBIOTIC BAF CHEESE was performed in Pegah Fars Company. PROBIOTIC BAF CHEESE was enriched with three concentrations of SPIRULINA (0.5, 1.0 and 1.5%) and 2% CUMINum cyminum, as a taste modulator of SPIRULINA and PROBIOTICs were counted during 60 days.Results: PROBIOTIC count of 0.5, 1.0 and 1.5% S. platensis powder was 4.1´109, 5.05´109 and 6.75´109, respectively.Conclusion: Since in most products the best sufficient count of PROBIOTICs at the end of the shelf-life is 107, so the results of this research show great viability of PROBIOTICs.As well, this enriched CHEESE is very useful in terms of nutritional value.

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