The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.

Abstract

In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4°C) was evaluated. As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp., yeast-mould counts and sensory characteristics were examined in the lor samples. The Bf. bifidum remained in large numbers, at 7.30 and 7.11 log cfu/g, and Lb. acidophilus also survived well, with counts of 7.60 and 7.47 log cfu/g, for unsalted and salted cheeses respectively. Salted lor cheeses with added Lb. acidophilus have the highest sensory scores in the groups. “Lor” whey cheese showed good probiotic properties.