Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion

Anca Dumuţa, Zorica Voşgan, Marian Jelea, Flavia Pop, Thomas Dippong, Lucia Mihalescu, Cristina Mihali


The curd is a traditional Romanian dairy product highly appreciated by the consumers. The purpose of this study was to produce and analyze from the microbiological point of view a nutraceutical curd containing onion, as a prebiotic source. The synbiotics generate among the organoleptic benefits also health improvement due to the different actions taken by probiotics and prebiotics, working together. The curd was produced by the traditional method using buffalo milk with reduced cholesterol content due to the treatment with crosslinked β-ciclodextrin with adipic acid.The curd prepared by rennet adding and coagulation at 30°C during 30-45 minutes was subjected to the maturation at a temperature of 12-16°C. Considering the microbiological tests, the curd recorded a pozitive evolution, being characterized by a lower microbial load compared with a control curd, prepared without onion.


β-ciclodextrin, curd, microorganisms, nutraceutic, probiotics, prebiotics

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