Probiotic bacteria as adjunct starters : Influence of the addition methodology on their survival in a semi-hard Argentinean cheese
By C. Bergamini, E. Hynes, A. Quiberoni, V. Suárez, C. Zalazar. 2005
130 citations recorded by the source corpus.
Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-making milk following two different methodologies: as a lyophilized powder dispersed in milk, or within a substrate composed of milk and milk fat. In all cheeses, probiotic bacteria increased a log cycle during cheese-making, and remained almost constant during ripening (60 days), always in higher number than required to meet probiotic standards. Gross composition of the cheeses was not affected by the addition of probiotic bacteria, except for pH value: cheeses with L. acidophilus added within the pre-incubated substrate, had lower pH values and were over acidified and crumbly. Direct addition of the probiotic culture was the methodology with the best performance; however the pre-incubation presented some advantages such as an increased population of lactobacilli in the initial inoculum.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/755590c6c191f325b3e52c37239f15233435099a
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Whey cheese may offer a number of advantages over other foods in terms of delivery of viable probiotics—because of its relatively high pH, fat content, and mechanical consistency, coupled with a typically low oxygen level [68].”
- Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “…(Milesi et al. 2009), Árzúa-Ulloa (Menéndez et al. 2000), Mascarpone cheese (Carminati et al. 2001), Gouda (Gomes et al. 1995), Pategrás cheese (Bergamini et al. 2005, 2009; Milesi et al. 2009), Probiotic goat's cheese (Fernandez et al. 2005; Gomes and Malcata 1998; Khatoon et al. 1990;…”