Wspólnotowy Serwis Informacyjny Badan i Rozwoju - CORDIS

Process for the production of probiotic cheese enriched in CLA producing bacteria

Cheddar cheese was manufactured in duplicate trials at pilot scale with adjunct culture B. breve NCIMB 702258 (an efficient CLA-producing bifidobacteria). This adjunct culture B. breve NCIMB 702258 survived cheese-making following inoculation into the cheese milk at 10e7 cfu/g. Some of these bifidobacteria were lost in the whey at draining, but upon concentration of the curd at draining, bifidobacteria numbers in the curd increased to 10e8 cfu/g and survived at this level during milling.

All cheeses were then ripened for 6 months at 8oC, and microbiological analyses conducted throughout. Bifidobacteria numbers were recorded up to 10e8 cfu/g at Day 1, and these decreased to 10e7 cfu/g at Week 1 and further decreased to 10e4-10e6 cfu/g bifidobacteria by Month 1.

From Month 1 to month 3, bifidobacteria numbers remained constant at 10e4 cfu/g, but by Month 4 these had decreased to 10e2 cfu/g with further viability losses observed up until Month 6. Such low numbers of bifidobacteria at the end of ripening are unsatisfactory for probiotic product development, where ideally bifidobacteria numbers should be at 10e7 - 10e8 cfu/g cheese, for successful development of a probiotic cheese.

Because of the poor survival of the bifidobacteria in cheese during ripening, the ability of CLA-producing propionibacteria to survive cheese manufacture and ripening was evaluated. A Swiss-type cheese was manufactured at laboratory scale with added Propionibacterium. Microbiological analysis was performed up to 16 weeks of ripening, and it was found that the Propionibacterium strain survived very well in the cheese during ripening, reaching >10e7 cfu/g cheese after 16 weeks, which meets recommended bacterial numbers for a probiotic product. This demonstrates that cheese is a suitable medium for the delivery of CLA-producing propionibacteria.

Reported by

Moorepark Food Research Centre, Fermoy,
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