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 0958-6946Full text for this resource is not available from the Research Repository.
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.
|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|
|ePrint Statistics:||View download statistics for this item|
|Citations in Scopus:||24 - View on Scopus|
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