Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening |
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| Authors: | Mian A Murtaza Nuzhat Huma Muhammad A Shabbir Mian S Murtaza Muhammad Anees‐ur‐Rehman |
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| Affiliation: | 1. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan;2. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan;3. Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan |
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| Abstract: | 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 BB536) 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 log10 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. |
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| Keywords: | Cheddar cheese Buffalo milk Cheese ripening Probiotic adjuncts Organic acids |
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