Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp

• Published in: International dairy journal Vol. 17; no. 1; pp. 67 - 78
• Main Authors: Ong, L., Henriksson, A., Shah, N.P.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier Science
• Subjects: Bifidobacterium; Bifidobacterium longum; Biological and medical sciences; Cheddar cheese; Food industries; Fundamental and applied biological sciences. Psychology; Lactobacillus acidophilus; Lactobacillus casei; Milk and cheese industries. Ice creams; Probiotic; Proteolysis; Ripening; Cheddar cheese; Probiotic; Ripening; SDS-PAGE; TCA; WSN; Proteolysis; FAA; TN; CN; SN; PTA; Bifidobacterium; Actinomycetaceae; Cheddar; Dairy product; Cheese; Lactobacillus acidophilus; Organic acids; Strain; Actinomycetales; Dairy industry; Bacteria; Lactobacillaceae; Actinomycetes

Cheddar cheeses were produced with starter lactococci and Bifidobacterium longum 1941, B. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. paracasei LAFTI ® L26, Lb. acidophilus 4962 or Lb. acidophilus LAFTI ® L10 to study the survival of the probiotic bacteria and the influence of these organisms o...