Probiotic white cheese with Lactobacillus acidophilus

• Published in: International dairy journal Vol. 14; no. 12; pp. 1067 - 1073
• Main Authors: Kasimoglu, A, Goncuoglu, M, Akgun, S
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2004; Elsevier Science
• Subjects: Biological and medical sciences; brining; cheese ripening; cheese starters; cold storage; dry matter content; food composition; Food industries; food quality; food storage; Fundamental and applied biological sciences. Psychology; lactic acid; Lactobacillus acidophilus; Lactobacillus delbrueckii subsp. lactis; Lactococcus lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; Milk and cheese industries. Ice creams; multiple strain starters; probiotics; protein content; proteolysis; salt content; sensory properties; vacuum packaging; viability; White cheese; white cheeses; Turkey (country); Lactobacillus acidophilus; White cheese; Probiotic; Dairy industry; Dairy product; Bacteria; Lactobacillaceae; Cheese
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2004.04.006

The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus during ripening of the cheese stored in vacuum or in brine. Two types of white cheeses, traditional cheese (control, made with Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and probiotic cheese (made with Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and L. acidophilus 593 N), were produced and ripened in vacuum pack or in brine at 4°C for 90 days. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. On ripening in vacuum pack, L. acidophilus survived to numbers >10 7 cfu g −1, which is necessary for positive effects on health. Protein, dry matter, salt content, and percentage of lactic acid in the vacuum-packed and brine-salted probiotic cheeses were significantly different. Also, the lactic acid content of probiotic cheeses was slightly higher than that of the controls for both vacuum- and brine-packed cheeses. Vacuum-packed probiotic cheese had the highest levels of proteolysis and the highest sensory scores of all cheeses. Consequently, L. acidophilus could be used for the manufacturing of probiotic white cheese to shorten ripening time and vacuum packaging is the preferred storage format.