Journal article

Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

L Ong, A Henriksson, NP Shah

International Dairy Journal | Published : 2007


The sensory properties of probiotic Cheddar cheeses made using Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941, Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26 or B. lactis LAFTI® B94 were assessed after ripening for 9 months at 4 °C. Probiotic cheeses except those with Lb. acidophilus 4962 were significantly different (P<0.05) from the control without any probiotic organism. Acceptability of probiotic cheese with Lb. casei 279 was significantly lower (P<0.05) than that of the control cheese with bitterness and sour-acid taste as the major defects. Concentration of acetic acid in probiotic cheeses was higher (P0.05). Increased proteolysis in probiotic cheeses ..

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University of Melbourne Researchers


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