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

Ong, Lydia and Henriksson, A and Shah, Nagendra P (2007) Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal, 17 (8). pp. 937-945. ISSN 0958-6946

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Abstract

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 (P<0.05) than the control cheese. Vinegary scores did not influence the acceptability of the cheeses (P>0.05). Increased proteolysis in probiotic cheeses did not influence the Cheddary attribute scores (P>0.05). There were positive correlations (P<0.05) between the scores of bitterness and the level of water-soluble nitrogen.

Item Type: Article
Uncontrolled Keywords: actinomycetes, actinomycetales, actinomycetaceae, bacteria, lactobacillaceae, dairy product, dairy industry, proteolysis, probiotic, bifidobacterium, lactobacillus acidophilus, cheese, cheddar, sensory analysis, chemical analysis
Subjects: RFCD Classification > 250000 Chemical Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: Ms Phung T Tran
Date Deposited: 18 Mar 2009 16:05
Last Modified: 16 Oct 2010 02:33
URI: http://vuir.vu.edu.au/id/eprint/1878
DOI: 10.1016/j.idairyj.2007.01.002
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Citations in Scopus: 24 - View on Scopus

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