Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics

The aim of this study was to determine the changes in free fatty acids and amino during storage synbiotic microcapsule-added goat cheeses effect microencapsulation on these storage. Another objective also effects probiotics synbiotics (probiotic + prebiotics) added form production white cheese acid values. In study, three types microcapsules including probiotic bacteria (Lacticaseibacillus casei Bifidobacterium longum), fructooligosaccharide (FOS), inulin containing were prepared produced using microcapsules. Cheese samples stored at +4 °C for 180 days content determined period. saturated with highest ratio palmitic (C16) whereas unsaturated as oleic (C18:1). At end ripening, amount glutamic samples, followed by leucine, proline, aspartic acid, lysine, respectively. It has been that inoculation cultures, either or microencapsulated form, into milk positively influences total levels. addition along 180th day effective formation compared FOS added. could be concluded acids. addition, regardless used (free microcapsules), more formation.