| Abstract | This study was carried out to explore the growth manner and viability of L. acidophilus, B. longum and L. casei used along with lactic acid culture for the manufacture of unsalted Kareish cheese during 15 days of cold storage at 7?C±1. There were no significant variation in all cheese varieties in its content of fat (4.8-4.9%), total solid (23-25%) and cheese yield (about 24%). Similar curd tension was found in all cheese curd which indicate to a complete coagulation resulting in a firm curd. There were no differences in fresh cheese acidity (1.5-1.6%) however, Acidophilus-cheese resulted in a slightly higher acidity (1.9%) at the end of storage period. The curd synersis rate was significantly different among all treatment during 6 hours of drainage in the descending order Acidophilus, Casei, Control and Longum. The cheese TVFAs gradually increased in all cheese varieties throughout the storage period, however the Acidophilus and Longum-cheese had the highest and the lowest TVFAs content at the termination of storage period. The microbiological analysis showed comparable total, streptococci and lactobacilli bacterial counts among all cheese varieties during storage period. The viability of L. acidophilus and L. casei was higher (109 CFU/g cheese) than B. longum (106 cfu/g cheese) after 15 days of storage. No yeasts or moulds were detected in the fresh cheese or after 5 days of storage. They appeared after 10 days of storage (1.2-2.8 X103 cfu/g) and significantly increased by 2 log cycles (1.1-1.3X105 cfu/g) at the end of storage period with no significant differences among all cheese varieties. The sensory evaluation of cheese demonstrated acceptable sensory properties for fresh cheese (0.93-0.96). or after 15 days of storage (0.91-0.95). The Longum-cheese gained the highest organoleptic score in spite of a slight acetic acid flavour, whereas the Acidophilus-cheese gained the lowest score accompanied with a moderate sour taste. |