Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality

摘要: Abstract Two Cheddar cheeses were manufactured at pilot scale, each inoculated with a different strain of commercial probiotic bifidobacteria in an effort to develop cheese harbouring high numbers viable Bifidobacterium sp. The strains introduced during manufacture as starter adjuncts levels 9.9×10 7  cfu mL −1 cheesemilk for lactis Bb-12 and 9.2×10 6 B. longum BB536. survived (⩾10 8  cfu g cheese), while BB536 reduced 10 5 cheese, following six months ripening. addition did not adversely affect composition, the had partial negative effect, resulting moisture level 40%, which is slightly above legal limit permitted cheese. During early ripening, more extensive proteolysis improved flavour observed compared control Quantitative differences volatile compounds bifidobacteria, most notably acetic acid This study illustrates suitability functional food certain strains.