Process for the manufacture of probiotic cheese

摘要: A process for the manufacture of a probiotic cheese, such as Cheddar comprises adding 0.05-0.5 % inoculum strain Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant adherent to human epithelial cells, starter adjunct cheese milk, said L. paracasei being capable growing during ripening phase level 107cfu/g or greater. The strains are found grow proliferate high cell numbers (in excess 108cfu/g) in over eight months ripening, even when added at relatively low inoculum. presence have negligible effects on composition, flavour aroma.