PRODUCING OF PROBIOTICS MONTEREY CHEESE AND STUDY ITS CHEMICAL COMPOSITION

Abstract

Chemical composition of three manufactured Monterey cheese (Control Monterey cheese (C), therapeutic Monterey cheese
with the single probiotic strain (A) and therapeutic Monterey cheese with mixture probiotic strains (B)) by adding
probiotics bacteria was studied at 0, 14, 28 and 42 days of ripening period. Moisture content decreased in all manufactured
Monterey cheese (C, A and B) during the ripening period, protein and fat content increased after 42 days of ripening period
and reached 23.41, 23.78 and 23.63% respectively for protein whilst 31.20, 31.03 and 30.43% for fat. Salt and ash content
in manufactured monterey cheese by using a mixture of probiotics strains was higher than both manufactured monterey
cheese with single probiotic strain and control product (without probiotics)