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

Ong, Lydia and Shah, Nagendra P (2009) Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT - Food Science and Technology, 42 (7). pp. 1260-1268. ISSN 0023-6438

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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 < 0.05) at 24 wk. Probiotic microorganisms remained viable (>7.50 log10 CFU/g) at the end of 24 wk and their viability was not affected by the ripening temperatures. There were significant effects of the type of probiotic microorganisms used, ripening time, ripening temperatures and their interactions on the concentration of lactic and acetic acids in the cheeses (P < 0.05). The acetic acid concentration in cheeses made with Bifidobacterium sp. or Lb. casei sp. was significantly higher than that of the control cheese (P < 0.05). Citric, propionic and succinic acids contents of the cheeses were not significantly affected by the type of probiotic microorganisms or ripening temperatures (P > 0.05).

Item Type: Article
Uncontrolled Keywords: ResPubID17596, cheddar cheese, organic acid, probiotic, ripening
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
SEO Classification > 8602 Dairy Products
Depositing User: VUIR
Date Deposited: 30 Jun 2011 04:10
Last Modified: 11 Apr 2017 08:50
URI: http://vuir.vu.edu.au/id/eprint/4507
DOI: 10.1016/j.lwt.2009.01.011
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Citations in Scopus: 32 - View on Scopus

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