In this study, Turkish Beyaz cheese samples were produced by adding commercial lactic culture [Lactococcus lactis and Lactococcus cremoris (A)] and different probiotics[Bifidobacterium bifidum BB-12 (B), Bifidobacterium bifidum BB-12+Lactobacillus acidophilus LA-5 (C), Bifidobacterium bifidum (D) and Bifidobacterium longum (E)]. Probiotic cultures were added to cheese milk at least 107 cfu/ml levels. Somemicrobiological properties of this cheese samples were investigated during ripening periods of 2, 15, 30 and 60 days. As a result, at beginning of the ripening period, the yeast-mould and coliform bacteria counts of all Beyaz cheese samples were higher than the standard values but the counts decreased during ripening period and reached standard values. It was determined that lactic acid bacteria counts (MRS agar) of probiotic cheese samples were lower than the control cheese. While the lactic acid bacteria counts growth on M17 agar of the cheese samples produced with C culture were the highest, the lactic acid bacteria counts of cheese produced with E culture were determined as the lowest. In addition, the probiotic bacteria counts of experimental cheeses decreased during the ripening period. The number of Lactobacillus acidophilus LA-5 in cheese C showed a decrease of 3 logarithmic units at the end of the ripening period.
Key words: White cheese, probiotic culture, survival, Bifidobacterium bifidum, Bifidobacterium longum.