Investigation on some quality parameters of probiotic UF-Iranian white cheese containing caffeine

Caffeine stimulates the central nervous system by inhibiting adenosine receptor ligands in the brain membrane. As a result, the consumption of foods containing caffeine can reduce fatigue and make a person more energetic. On the other hand, today the consumption of probiotic dairy products has attracted the attention of the general public due to their health benefits. Ultrafiltrated (UF) Iranian white cheese is a widely used dairy product in Iran. Therefore, consumption of probiotic UF cheese containing caffeine, in addition to providing nutrients needed by the body, increasing immunity and improving people's health, can increase energy and vitality. In this research, caffeine with different concentrations of 0 (control sample), 200, 400, and 600 mg/Kg was added to the probiotic UF-Iranian white cheese, and some physicochemical, microbial, microstructural and sensory characteristics of the product during 45 days of storage in the refrigerator were checked. The results showed that the addition of caffeine caused a significant decrease in pH, color, taste and overall acceptance while increasing the acidity of cheese samples and count of probiotics ( L. fermentum ) (p< 0.05). However, syneresis, LAB count and other sensory properties (odor and texture) were not affected by the caffeine addition. Also, with the passage of storage time, pH values, sensory scores and the number of LAB and probiotic bacteria decreased and the syneresis value of the cheeses increased significantly. Scanning electron microscopy analysis revealed that addition of caffeine caused a significant impact on the cheese texture and leading to a more spongy structure. In general, based on the investigated characteristics, the ultrafiltrated probiotic cheese sample containing 200 mg/kg of caffeine was selected as the best sample. • Incorporation of caffeine in probiotic UF cheese formulation improved survival of L. fermentum. • Addition of caffeine decreased the pH and increased the acidity. • Caffeine caused the cheese turn darker and bitter. • Caffeine caused a significant impact on the cheese texture and leading to a more spongy structure. • Probiotic UF cheese having 200 mg/Kg caffeine selected as the best functional cheese sample.