Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

Abstract

The study aimed to assess the impact of ripening at elevated temperatures on the survival of probiotic micro‐organisms and production of organic acids in Cheddar cheese. Cheese was manufactured from buffalo milk using lactococci starters along with different probiotic bacteria (Lactobacillus acidophilus LA‐5, Bifidobacterium bifidum Bb‐11 and Bifidobacterium longum BB536) as adjunct cultures. The cheeses were ripened at 4–6 °C or 12–14 °C for 180 days and examined for composition, organic acids and microbial survival. The production of organic acids was accelerated at 12–14 °C when compared to normal ripening temperatures. The probiotic bacteria increased production of lactic and acetic acids, compared to cheese made with lactococci alone. The survival of the mesophilic starters was significantly (P < 0.05) reduced in all the cheese samples ripened at the higher temperature. However, the probiotic bacteria remained viable (>7.0 log10 cfu/g) throughout the 180 days of ripening, irrespective of temperature. It was concluded that Cheddar containing additional probiotic cultures can effectively be ripened at elevated temperatures without any adverse effects.

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

“…These characteristics are vital for mass production. The probiotic microcapsule incorporated with OMD also exhibited a high MEE which is suitable for further application in food industry such as yogurt, cheese, fruit juice, herbal tea and cereal (Champagne et al, 2018;Heydari et al, 2018;Murtaza et al, 2017;Ng et al, 2019;Wong et al, 2019). Figure 3 shows the viability of free cells and microencapsulated LGG under sequential digestion.…”

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

“…For example, methyl ketones, aldehydes, ethyl esters, alcohols, sulfur compounds, carboxylic acids, and aromatic hydrocarbons were the typical aroma of cheese, which were produced by proteolytic and lipolytic pathways and by the metabolism of lactate and citrate (Bertuzzi et al, 2018). During cheese fermentation, lactic acid and acetic acid significantly increase with bacterial adjuncts compared with Lactococcus; however, other acids are not influenced by bacterial adjuncts (Murtaza et al, 2017).…”

Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

“…Many probiotic cultures are available for application in food matrices with the objective to develop new functional products (Champagne et al, 2018;Santos et al, 2018). Although the most common vehicle for delivery of probiotics are dairy products (Murtaza et al, 2017;Tomar, 2019), there is currently a demand for probiotics in non-lactic matrices based on fruits, vegetables and cereals (Ranadheera et al, 2018).…”