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Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening
Author(s) -
Murtaza Mian A,
Huma Nuzhat,
Shabbir Muhammad A,
Murtaza Mian S,
AneesurRehman Muhammad
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12406
Subject(s) - probiotic , food science , ripening , lactobacillus acidophilus , lactic acid , mesophile , bifidobacterium bifidum , bacteria , fermentation , bifidobacterium longum , bifidobacterium , starter , biology , chemistry , lactobacillus , cheese ripening , genetics
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 BB 536) 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 log 10 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.