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Probiotics are live microorganisms that in certain numbers may confer a   health benefit on the host. Nowadays, there are many dairy products on the   market, especially fermented milks, with probiotics, and their popularity is   rising. The aim of this article was to investigate the viability of   commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i   Bifidobacterium lactis LAFTI®B94, DSM, Netherland) as well as their influence   on the changes of composition, pH, proteolysis, microbiological status and   sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of   ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to   the defined production procedure by mixing UF milk protein powder, skim milk   and cream, without (control cheese A) and with adjunct probiotic culture   (cheese B). The compositional parameters (milk fat, proteins and dry-matter   content), pH, proteolysis parameters (water soluble nitrogen, nitrogen   soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers   of starters and probiotic bacteria, were determined during ripening. In   addition, sensory evaluations of cheeses were performed throughout the   ripening time. A significant influence of probiotic strains on the   composition, pH and primary proteolysis of cheese during ripening was not   found. The counts of commercial probiotic bacteria were maintained at high   levels (>107 cfug-1) during the overall ripening period, as a prerequisite of   their therapeutic effects. The adjunct probiotic cultures enhanced the rate   of secondary proteolysis, which was shown by the significantly higher levels   of PTAN/TN of experimental compared to the control cheeses. The sensory   evaluation showed that the overall aroma of low-fat cheeses was remarkably   improved by the addition of the probiotic cultures used. Based on the results   it can be concluded that the low-fat UF cheeses differ in good dietetic and   functional properties as well as very acceptable sensory properties, and can   be used as carriers of probiotics. [Projekat Ministarstva nauke Republike   Srbije, br. III 046009 i br. 046010

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria