Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese

Document Type : Original Article


1 Dairy Technology Research Dept., FTRI, ARC, Giza

2 Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

3 Food Toxicology and Contaminants Dept., National Research Centre, Cairo, Egypt.


The present study evaluated the chemical and rheological changes in Gouda cheese as affected by the partial use of buffalo's milk and different types of probiotic bacteria, as well as biogenic amines (BAs) content was evaluated to assess the safety of cheese. Results revealed that free amino acids content increased progressively during the ripening period. The partial replacement of cow’s milk by 25% of buffalo’s milk in cheese [T1 (25% buffalo's milk + 75% cow’s milk, T2 (25% buffalo's milk + 75% cow’s milk + L. helveticus CH5) and T3 (25% buffalo's milk + 75% cow’s milk + L. plantarum ATCC14917)] increased the cheese's hardness and adhesiveness at zero time. However, at the end of ripening period, no significant differences were recorded between the control (100% cow's milk) and T3 which suggesting more improving impact due to the used probiotic bacteria (L. plantarum). Additionally, the detected BAs levels in all samples were located within the safe limits recommended by the FDA. However, T3 had the lowest BAs content because the addition of probiotic bacteria decreased BAs formation in cheese.