The potential use of probiotic strains lactobacillus acidophilus nrrl b 4495, bifidobacterium bifidum nrrl b41410 in "lor whey cheese" and the effects on sensory properties
Accessinfo:eu-repo/semantics/openAccessAttribution‐NonCommercial 3.0 United Stateshttp://creativecommons.org/licenses/by‐nc/3.0/us/
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"Background. In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifidobacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4 degrees C) was evaluated. Material and methods. As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp., yeast-mould counts and sensory characteristics were examined in the lor samples. Results. The Bf. bifidum remained in large numbers, at 7.30 and 7.11 log cfu/g, and Lb. acidophilus also survived well, with counts of 7.60 and 7.47 log cfu/g, for unsalted and salted cheeses respectively. Salted lor cheeses with added Lb. acidophilus have the highest sensory scores in the groups. Conclusion. ""Lor"" whey cheese showed good probiotic properties."