Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

Abstract

Bifidobacterium longum 1941, Bifidobacterium animalis subsp. lactis LAFTI®B94 (B94), Lactobacillus casei 279, Lb. casei LAFTI®L26 (L26), Lactobacillus acidophilus 4962 or Lb. acidophilus LAFTI®L10 (L10) were used as an adjunct in the production of Cheddar cheeses which were ripened for 24 wk at 4 and 8 °C. Effects of ripening temperatures on survival of starter lactococci and probiotic microorganisms, pH and composition of cheeses and production of organic acids were examined. The counts of starter lactococci in cheeses produced with B. animalis B94, Lb. casei L26 or Lb. acidophilus 4962 ripened at 8 °C were significantly lower than those ripened at 4 °C (P 7.50 log10 CFU/g) at the end of 24..