Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

摘要: Abstract Three batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; 3, LAFTI ® L10, paracasei L26, B. lactis B94) were manufactured in triplicate to study the survival influence probiotic bacteria on proteolytic patterns production organic acid during ripening period 6 months at 4 °C. All adjuncts survived manufacturing process maintained their viability >7.5 log 10  cfu g −1 end ripening. The number decreased by one two log cycles, but counts not significantly different ( P > 0.05 ) control cheeses. No significant differences observed composition (fat, protein, moisture, salt content), acetic concentration was higher Assessment proteolysis showed no level water-soluble nitrogen (primary proteolysis), levels secondary indicated free amino acids SDS-PAGE results hydrolysis α s -CN after consistently (19.28%, 46.99% 63.42% 2 respectively). Proteolytic activity, however, remained relatively low for all due temperature (4 °C). Results demonstrated that can be an effective vehicle delivery organisms.