Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field

Abstract This study aimed to assess the functional and bioactive properties of probiotic cheeses made from milk treated by pulsed electric field. Four semi-hard cheeses were made with four different treatments on milk: a control (untreated), pasteurized (65 °C, 30 min), and treated by pulsed electric fields at two different electric field strengths: 15 kV/cm and 25 kV/cm. The commercial probiotic, Bifidobacterium animalis subsp. lactis BB-12 was added during cheese-making in all conditions. Microbial enumeration including probiotic survival, proteolysis, antioxidant properties (DPPH, FRAP), and antidiabetic properties (α-amylase, α-glucosidase) were assessed on cheeses. After cheese maturation (60 days, 8 °C), an i n vitro digestion assay was performed. Pulsed electric field treatment had no effect on probiotic survival during cheese maturation. A significant increase in proteolysis values by 12–23% was observed in cheeses made from both milks treated by pulsed electric fields as compared to control. The susceptibility of milk protein to proteolysis tends to enhance with higher electric field strength. The α-amylase inhibition significantly increased in milk treated by both milks treated by pulsed electric fields with a tendency of inhibition enhancement at higher field strength. DPPH values tend also to be higher in both milks treated my pulsed electric fields although not significant. This work showed that PEF treatment under the parameters studied had limited effect on raw milk and cheese properties. This study showed that pulsed electric field treatment had the potential to enhance the health benefits of cheese especially on antidiabetic and antioxidant properties.