Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage

• Addition of probiotics in Kalari cheese did not alter its physicochemical and sensory characeristics.
• Probiotic strains enhanced the antioxidant potential of the product.
• Probiotics were able to prevent lipid and protein oxidation during storage.
• Kalari cheese proved to be a good carrier of probiotics.

The aim of the present study was to enhance functional properties and extend shelf life of Himalayan cheese (Kalari) by incorporating different probiotic strains [Lactobacillus casei (CA), Lactobacillus plantarum (PL) and Lactobacillus brevis (BR)]. Samples were analyzed at 1, 7, 15, 21 and 30 days (stored at 4 °C ± 1 °C) for physicochemical, colour, antioxidant potential, oxidative stability and sensory characteristics. Incorporating probiotics didn't affect physico-chemical characteristics of cheese accept titrable acidity, which was found significantly higher than control cheese (CL). Cheese containing probiotic strains exhibited greater antioxidant activity in all assays employed (DPPH, reducing power and metal chelating) compared with control cheese. Malondialdehyde and carbonyl content significantly increased during storage; however, their concentration was significantly lower in probiotic cheese. Counts of probiotics during chosen storage period were approximately 6log CFUg−1. Psychrotroph, yeast and mould count were found to increase significantly in CL whereas significant decrease was observed in probiotic cheese. Probiotic cheese had significantly higher acceptability than CL. These results demonstrated feasibility of incorporating different probiotics into Kalari because probiotics didn't negatively affect quality characteristics of product instead they enhanced its functionality and keeping quality. Results also suggested that Kalari is an efficient food matrix for maintaining viability of these probiotics during storage.