The importance of probiotic-containing products for maintaining health and well-being is
becoming a key factor affecting consumer choice, resulting in rapid growth and expansion of …

1. Concentration of the milk casein and fat through coagulation of the casein by proteolytic
enzymes and/or lactic acid 2. Drainage of the whey after mechanical disruption of the …

Six batches of cheddar cheese were manufactured containing different combinations of
commercially available probiotic cultures from three suppliers. Duplicate cheeses contained …

Two Cheddar cheeses were manufactured at pilot scale, each inoculated with a different
strain of commercial probiotic bifidobacteria in an effort to develop probiotic Cheddar cheese …

Three batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, with
lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; …

Bifidobacterium longum 1941, Bifidobacterium animalis subsp. lactis LAFTI® B94 (B94),
Lactobacillus casei 279, Lb. casei LAFTI® L26 (L26), Lactobacillus acidophilus 4962 or Lb …

The effect of oxygen level, time of inoculation of probiotics, starter addition and salting on
viable counts of five probiotic bacteria in curds and whey was examined in simulated …

In a study conducted at our laboratory, probiotic cheddar cheese was manufactured
harbouring strains of human-derived Lactobacillus paracasei ([Gardiner] et al. 1998), while …

This review presents the technological hurdles involved in the development and stability of
probiotic cheeses. Firstly, the potential of cheese as a food probiotic carrier is discussed …

The aim was to select potentially probiotic lactobacilli from 88 strains isolated from
unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state …