Journal article
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
L Ong, NP Shah
LWT-FOOD SCIENCE AND TECHNOLOGY | ELSEVIER | Published : 2009
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..
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Funding Acknowledgements
This study was made possible through a grant from Australian Research Council (ARC) under a Strategic Partnership with Industry for Research and Training (SPIRT) scheme in collaboration with DSM Food Specialties Pty. Ltd. (NSW, Australia)