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

Full text for this resource is not available from the Research Repository.

Ong, Lydia, 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

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.

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/1878
DOI 10.1016/j.idairyj.2007.01.002
Official URL http://dx.doi.org/10.1016/j.idairyj.2007.01.002
Subjects Historical > RFCD Classification > 250000 Chemical Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords actinomycetes, actinomycetales, actinomycetaceae, bacteria, lactobacillaceae, dairy product, dairy industry, proteolysis, probiotic, bifidobacterium, lactobacillus acidophilus, cheese, cheddar, sensory analysis, chemical analysis
Citations in Scopus 56 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login