Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus,Lb. casei,Lb. paracasei or Bifidobacterium sp. |
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| Affiliation: | 1. School of Molecular Sciences, Victoria University, Werribee. Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia;2. DSM Food Specialties Australia Pty Ltd., NSW, Australia;1. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy;2. Istituto di Scienze dell''Alimentazione, CNR, Avellino, Italy;3. Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, Bella (PZ), Italy;1. Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000 Cordoba, Argentina;2. Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales (UNC), IMBIV-CONICET, Córdoba, Argentina;2. Chr. Hansen A/S, DK-2970 Hørsholm, Denmark |
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| Abstract: | The sensory properties of probiotic Cheddar cheeses made using Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941, Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26 or B. lactis LAFTI® B94 were assessed after ripening for 9 months at 4 °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. |
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