Abstract

The aim of this study was to determine survival of Bifidobacterium lactis and its effect on some physico-chemical properties during the ripening of Lighvan cheese. Lighvan cheese from ewe's and goat's milk was produced according to a traditional protocol, and with the addition of 9.0 log₁₀ cfu of fresh cells per gram of B. lactis. The effect of time on survival of B. lactis during the ripening of probiotic Lighvan cheese was significant (p<0.01). B. lactis cells survived in cheese samples at concentrations up to 6.84 log₁₀ cfu/g for at least 60 days of storage time. Parallel to the variation in pH values, titratable acidity values increased until the 60th day of ripening. Salt content increased continuously until the end of the ripening period. The addition of B. lactis did not have a significant (p>0.01) effect on the chemical composition and sensory characteristics of the traditional Lighvan cheese. 

Key words: Probiotic, Lighvan cheese, Bifidobacterium lactis.