The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese

In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components sensory properties during ripening low-fat Tulum cheeses were examined. Adding to improved components, properties. The enhanced growth viability bacteria. total quantities alcohol, aldehyde, carboxylic acid, hydrocarbon, terpene increased as due maturation. During storage, had a beneficial effect numerous qualities such appearance, texture, taste, odour samples. 1% more favourable viability.