Chemical and microbiological qualities of soft cheese supplemented with porang flour and Lactobacillus rhamnosus during cool storage

Cheese is one milk-based livestock product that has a chance to be functional food by combining probiotics and prebiotics. The study aimed develop synbiotics cheese from cow milk with the addition of porang flour as prebiotic Lactobacillus rhamnosus probiotic will give health benefits host. experimental used Completely Randomized Design (CRD) factorial pattern 4x3 3 replications. first factors consisted P0 (soft without Lacobacillus rhamnosus), P1 0.03% flour), P2 5% P3 + rhamnosus). second were storage T0 (0 days), T1 (7 T2 (14 days) at temperature rate 4-10°C. Variables measured pH value, total titratable acidity (TTA), free fatty acid (FFA), Lactic Acid Bacteria (LAB). Data analyzed using analysis variance (ANOVA) post hoc test Duncan’s Multiple Range Test (DMRT). It resulted significantly affected (P<0.05) pH, TTA, FFA, LAB, in line also all parameters (P<0.05). Interaction between was LAB. In summary, produced soft had potency food.