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Article: Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

TitleProbiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
Authors
KeywordsCheddar cheese
Organic acid
Probiotic
Ripening
Issue Date2009
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt
Citation
Lwt - Food Science And Technology, 2009, v. 42 n. 7, p. 1260-1268 How to Cite?
AbstractBifidobacterium longum 1941, Bifidobacterium animalis subsp. lactis LAFTI®B94 (B94), Lactobacillus casei 279, Lb. casei LAFTI®L26 (L26), Lactobacillus acidophilus 4962 or Lb. acidophilus LAFTI®L10 (L10) were used as an adjunct in the production of Cheddar cheeses which were ripened for 24 wk at 4 and 8 °C. Effects of ripening temperatures on survival of starter lactococci and probiotic microorganisms, pH and composition of cheeses and production of organic acids were examined. The counts of starter lactococci in cheeses produced with B. animalis B94, Lb. casei L26 or Lb. acidophilus 4962 ripened at 8 °C were significantly lower than those ripened at 4 °C (P < 0.05) at 24 wk. Probiotic microorganisms remained viable (>7.50 log10 CFU/g) at the end of 24 wk and their viability was not affected by the ripening temperatures. There were significant effects of the type of probiotic microorganisms used, ripening time, ripening temperatures and their interactions on the concentration of lactic and acetic acids in the cheeses (P < 0.05). The acetic acid concentration in cheeses made with Bifidobacterium sp. or Lb. casei sp. was significantly higher than that of the control cheese (P < 0.05). Citric, propionic and succinic acids contents of the cheeses were not significantly affected by the type of probiotic microorganisms or ripening temperatures (P > 0.05). © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144378
ISSN
2015 Impact Factor: 2.711
2015 SCImago Journal Rankings: 1.300
ISI Accession Number ID
Funding AgencyGrant Number
Australian Research Council (ARC)
Industry for Research and Training (SPIRT)
DSM Food Specialties Pty. Ltd. (NSW, Australia)
Funding Information:

This study was made possible through a grant from Australian Research Council (ARC) under a Strategic Partnership with Industry for Research and Training (SPIRT) scheme in collaboration with DSM Food Specialties Pty. Ltd. (NSW, Australia)

References

 

DC FieldValueLanguage
dc.contributor.authorOng, Len_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:43Z-
dc.date.available2012-01-20T09:01:43Z-
dc.date.issued2009en_HK
dc.identifier.citationLwt - Food Science And Technology, 2009, v. 42 n. 7, p. 1260-1268en_HK
dc.identifier.issn0023-6438en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144378-
dc.description.abstractBifidobacterium longum 1941, Bifidobacterium animalis subsp. lactis LAFTI®B94 (B94), Lactobacillus casei 279, Lb. casei LAFTI®L26 (L26), Lactobacillus acidophilus 4962 or Lb. acidophilus LAFTI®L10 (L10) were used as an adjunct in the production of Cheddar cheeses which were ripened for 24 wk at 4 and 8 °C. Effects of ripening temperatures on survival of starter lactococci and probiotic microorganisms, pH and composition of cheeses and production of organic acids were examined. The counts of starter lactococci in cheeses produced with B. animalis B94, Lb. casei L26 or Lb. acidophilus 4962 ripened at 8 °C were significantly lower than those ripened at 4 °C (P < 0.05) at 24 wk. Probiotic microorganisms remained viable (>7.50 log10 CFU/g) at the end of 24 wk and their viability was not affected by the ripening temperatures. There were significant effects of the type of probiotic microorganisms used, ripening time, ripening temperatures and their interactions on the concentration of lactic and acetic acids in the cheeses (P < 0.05). The acetic acid concentration in cheeses made with Bifidobacterium sp. or Lb. casei sp. was significantly higher than that of the control cheese (P < 0.05). Citric, propionic and succinic acids contents of the cheeses were not significantly affected by the type of probiotic microorganisms or ripening temperatures (P > 0.05). © 2009 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwten_HK
dc.relation.ispartofLWT - Food Science and Technologyen_HK
dc.subjectCheddar cheeseen_HK
dc.subjectOrganic aciden_HK
dc.subjectProbioticen_HK
dc.subjectRipeningen_HK
dc.titleProbiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profilesen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.lwt.2009.01.011en_HK
dc.identifier.scopuseid_2-s2.0-64649101902en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-64649101902&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume42en_HK
dc.identifier.issue7en_HK
dc.identifier.spage1260en_HK
dc.identifier.epage1268en_HK
dc.identifier.isiWOS:000266311700010-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridOng, L=16200369500en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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