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Microcapsules containing probiotic culture mixture (Lactobacillus casei + Bifidobacterium longum) (1%), 1% sodium alginate, 2% fructooligosaccharide, and 2% inulin were prepared. Symbiotic white cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. The ripening biochemistry of the cheeses during 180 days of storage at +4 degrees C was determined by some biochemical-physical analysis methods, and the organic acid content of white goat cheese was determined. Dry matter, titration acidity, protein, total nitrogen, and organic acid values were higher in cheese samples containing microcapsules than in the samples without capsules, while fat content, water-soluble nitrogen, non-protein nitrogen, and ripening coefficient values were lower (p < 0.05). It has been determined that the ratio of lactic acid and pyruvic acid is high in cheese samples containing symbiotic microcapsules, while the amount of citric acid, acetic acid, and formic acid is high in cheeses containing probiotics and prebiotics in free form. It was concluded that the addition of symbiotic microcapsules in the production of white goat cheeses increased the quality criteria of the cheese. Practical applications The microencapsulation technique is used to increase the preservation of the viability of probiotic microorganisms and to prevent the product from being affected by the compounds formed during the storage process in cheese. This study examined the effect of probiotic, symbiotic capsules on some biochemical-physical properties of ripening biochemistry of goat cheeses and the effects of using microcapsules on the organic acid content of goat milk white cheese. The ratio of lactic acid and pyruvic acid is high in cheese samples containing symbiotic microcapsules. Microencapsulation improved the ripening biochemistry of the cheeses. The addition of symbiotic microcapsules in the production of white goat cheeses increased the quality criteria of the cheese. Therefore, our findings may likely be of great interest to the vision of scientists, dairy technologists, and the cheese-making industries. |
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