Abstract
This study evaluated the influence of complete substitution of milk fat with palm fat on the growth of lactic acid bacteria in Gouda-type cheese-like products, as compared with Gouda cheeses of the same type. Cheese-like products and ripened cheeses were produced in industrial plants with or without the addition of probiotic cultures. The analysed products were evaluated during ripening and storage based on the counts of starter lactic acid bacteria (SLAB), non-starter lactic acid bacteria and the viability of Lactobacillus acidophilus NCFM and Lactobacillus paracasei LPC-37 probiotic cultures.The highest SLAB counts were determined in control and experimental Gouda cheeses. SLAB were significantly less abundant in cheese-like products. During ripening, a greater reduction in SLAB counts was observed in control ripened cheeses than in control cheese-like products. Lactococcus sp. counts were lower in experimental products containing L. acidophilus NCFM than in products with L. paracasei LPC-37.The viability of L. acidophilus NCFM was significantly correlated with product type and the time of ripening and storage. The counts of L. acidophilus NCFM were higher in ripened cheeses than in cheese-like products. L. paracasei LPC-37 cultures were characterised by higher viability rates in products than L. acidophilus NCFM.
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