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

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 wh...