Abstract—Lighvan cheese a well known cheese produced from ewe's milk was subject of this study. The aim of study was to characterize lipolysis of probiotic Lighvan cheese at 5, 25, 45 and 60 days of ripening. We evaluated the level of lipolysis of cheese by measuring: ADV (%) and FFA (%).The effect of storage time on lipolysis of probiotic Lighvan cheese was significant (p<0.05). ADV (%) and FFA (%) values increased continuously until the end of the ripening period. The addition of B. lactis had significant (p<0.05) effect on further development of lipolysis characteristics of the Lighvan cheese, but the rate of it comparing with some products using different methods of production was slow.

Index Terms—Lighvan, cheese, probiotic, lipolysis.

Cite: R. Shahab Lavasani and M. R. Ehsani, "Effect of Bifidobacterium Lactis on Free Fatty Acids of Lighvan Cheese during Ripening", Journal of Medical and Bioengineering vol. 1, no. 1, pp. 4-6, 2012. doi: 10.12720/jomb.1.1.4-6