Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality

Brearty, S. Mc; Ross, R. Paul; Fitzgerald, Gerald F.; Collins, John; Wallace, J. M.; Stanton, Catherine

doi:10.1016/s0958-6946(01)00089-9

Cited by 97 publications

(82 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Alternatively, higher moisture content facilitates improved starter activity during initial stages of manufacture and hence, a quicker fall in the pH. McBrearty et al (2001) reported that the addition of B. lactis Bb-12 resulted in a slightly higher level of moisture in the experimental Cheddar cheese, corroborating the present findings. The current results on pH of Edam cheese agree with the observations of Lawrence et al (1987) who described that the pH of Dutch type cheese increased from 5.1 to~5.3-5.9 depending on the age of the cheese and the season of manufacture.…”

Section: Moisture and Phsupporting

confidence: 89%

“…Cheese, however is an exception. Several studies have demonstrated the possibility of incorporating bifidobacteria into different types of cheeses including Cheddar (Dinakar and Mistry 1994;McBrearty et al 2001;Ong et al 2006), cottage (Blanchette et al 1996), Canestrato Pugliese (Corbo et al 2001) and Crescenza (Gobbetti et al 1998). Cheese is a good carrier of probiotics because of its low pH and oxygen level and high buffering capacity.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

2013

View full text Add to dashboard Cite

A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 10 7 viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was depleted within 15 days. Moisture decreased from 46.61 and 47.24 % to 42.06 and 42.46 % in control and experimental samples, respectively while pH in both the cheeses increased from~5.20 to~5.45. The free fatty acids increased from 2.23 % and 2.31 % on 0-day to 2.78 % and 2.83 % after 3 months, in control and probiotic cheeses, respectively. The 0-day and 3-month values of total volatile fatty acids in both samples werẽ 2.30 and~2.95 ml NaOH (0.1 N) used per 10 g cheese, respectively. The soluble protein increased respectively from 5.42 and 5.30 % to 15.00 and 14.96 % after 3 months of storage in control and experimental cheeses. More of α-casein was degraded than β-casein after 3 months in both the samples. The study demonstrated that Edam cheese may be a suitable vehicle for delivering probiotic bifidobacteria to the end user.

show abstract

Section: Moisture and Phsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

2013

View full text Add to dashboard Cite

show abstract

“…Probiotic bacteria, such as lactobacilli, bifidobacteria and enterococci, have been successfully incorporated into different cheese varieties, such as cheddar (McBrearty et al, 2001), Gouda , Crescenza (Gobbetti et al, 1998), cream cheese (Buriti et al, 2007a) and Minas fresh cheese (Buriti et al, 2005b;Vinderola et al, 2000). The addition of selected lactic acid bacteria in simple and mixed cultures in cheeses can improve bacterial viability and increase the acidification, flavor development and sensory characteristics of the cheese during storage (Buriti et al, 2005a;Buriti et al, 2005b;Buriti et al, 2007c).…”

Section: Introductionmentioning

confidence: 99%

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Oliveira

Garcia

Queiroga

et al. 2012

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

show abstract

“…In animal husbandry probiotics are recommended to increase weight gains, to improve feed conversion ratios and to control diarrhoea therapeutically (Moore, 2004). In order to exert a beneficial effect, probiotic bacteria should be viable and present at high numbers in the product at the time of consumption (McBrearty et al, 2001). Moreover, the majority of the bifidobacterial species are host specific and it is recommended that the bifidobacterial strains used as probiotics should originally be isolated from the same species as the intended use ought to have an enhanced chance of survival.…”

mentioning

confidence: 99%

Selection of probiotic bifidobacteria for lambs

Vlková¹,

Grmanová²,

Rada³

et al. 2009

CZECH J ANIM SCI

View full text Add to dashboard Cite

Twenty-six bifidobacteria were isolated from faecal samples of lambs. The isolates were identified, functional properties (survival ability at low pH and bile conditions) and antimicrobial activities against potential pathogens were determined. From the isolates with suitable properties (13 strains) rifampicinresistant mutants were prepared by gradient plate techniques. This property enabled us to differentiate the administered organism from wild strains because resistance to rifampicin is rare among bifidobacteria. Rifampicin-resistant bifidobacteria (RRBifs) were administered to 3-days-old lambs in two trials. In the first trial the strain B. ruminantium L29 was applied to 3 lambs and was detected in faecal samples at high counts (6 log CFU/g on average) for one week. In the second trial 3 lambs received a "cocktail" of 12 strains and RRBifs survived in the intestinal tract at counts of about 6 log CFU/g for 25 days. The control group without probiotic treatment consisted of 6 animals. In both treated groups RRBifs dominated among bifidobacteria after their administration. Total bifidobacterial counts (5.64-7.32 log CFU/g) were significantly higher (P < 0.05) in treated groups compared to 2.31-2.85 log CFU/g detected in the control group during the first month of lamb life. Lactobacilli counts were also significantly higher (P < 0.05) in treated groups compared to the control. The administered bifidobacteria did not affect any other monitored bacterial groups. On the basis of in vitro test results, suitable probiotic bifidobacterial strains for lambs were chosen. Some of them survived for 30 days in the gastrointestinal tract of treated lambs, but no tested strain was able to colonise the lamb's tract permanently. The administration of bifidobacterial "cocktail" and consequent identification of the best survived strain seems to be an effective method for selection of potential probiotics.

show abstract

Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality

Cited by 97 publications

References 35 publications

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Selection of probiotic bifidobacteria for lambs

Contact Info

Product

Resources

About