Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

被引：51
|
作者：
Ong, L. [1 ]
Henriksson, A. [1 ]
Shah, N. P. [1 ]
机构：
[1] Victoria Univ, Sch Mol Sci, Melbourne, Vic 8001, Australia
来源：
INTERNATIONAL DAIRY JOURNAL | 2007年 / 17卷 / 08期
基金：
澳大利亚研究理事会;
关键词：
cheddar cheese; probiotic; proteolysis; sensory evaluation;
D O I：
10.1016/j.idairyj.2007.01.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The sensory properties of probiotic Cheddar cheeses made using Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941, Lb. acidophilus LAFTI (R) L10, Lb. paracasei LAFTI (R) L26 or B. lactis LAFTI (R) B94 were assessed after ripening for 9 months at 4 degrees C. Probiotic cheeses except those with Lb. acidophilus 4962 were significantly different (P < 0.05) from the control without any probiotic organism. Acceptability of probiotic cheese with Lb. casei 279 was significantly lower (P < 0.05) than that of the control cheese with bitterness and sour-acid taste as the major defects. Concentration of acetic acid in probiotic cheeses was higher (P < 0.05) than the control cheese. Vinegary scores did not influence the acceptability of the cheeses (P > 0.05). Increased proteolysis in probiotic cheeses did not influence the Cheddary attribute scores (P > 0.05). There were positive correlations (P < 0.05) between the scores of bitterness and the level of water-soluble nitrogen. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：937 / 945
页数：9
相关论文
共 6 条
  • [1] Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.
    Ong, L.
    Henriksson, A.
    Shah, N. P.
    INTERNATIONAL DAIRY JOURNAL, 2007, 17 (01) : 67 - 78
  • [2] Effects of incorporation of probiotic Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. on proteolytic patterns and production of organic acid in Cheddar cheese
    Ong, L.
    Henriksson, A.
    Shah, N. P.
    JOURNAL OF DAIRY SCIENCE, 2005, 88 : 232 - 232
  • [3] COMMERCIAL PROBIOTIC LACTOBACILLUS SP CULTURES (LB. PARACASEI, LB. CASEI AND LB. ACIDOPHILUS) IN FERMENTED DRINKS MADE FROM GOAT'S MILK
    Mituniewicz-Malek, Anna
    Dmytrow, Izabela
    Balejko, Jerzy
    Ziarno, Malgorzata
    ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2013, 20 (03): : 99 - 110
  • [4] Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb casei, Lb paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
    Ong, L
    Henriksson, A
    Shah, NP
    INTERNATIONAL DAIRY JOURNAL, 2006, 16 (05) : 446 - 456
  • [5] Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese
    Phillips, M
    Kailasapathy, K
    Tran, L
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 108 (02) : 276 - 280
  • [6] Safety assessment of potential probiotic lactic acid bacterial strains Lactobacillus rhamnosus HN001, Lb. acidophilus HN017, and Bifidobacterium lactis HN019 in BALB/c mice
    Zhou, JS
    Shu, Q
    Rutherfurd, KJ
    Prasad, J
    Birtles, MJ
    Gopal, PK
    Gill, HS
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 56 (01) : 87 - 96
1