Influence of the ripening onto the growth of selected probiotic cultures in low – cooked cheese
DOI:
https://doi.org/10.5219/29Keywords:
probiotic, parameter, cheese, sampling, ripeningAbstract
The work describes changes in numbers of selected probiotic cultures in the cheese during its ripening. The technology to manufacture semi-hard low-scaled cheeses used probiotic cultures Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum 96. Sampling took place each month from January to June 2009. Samples of cheese were microbiologically analyzed by standard microbiological methods for the numbers ingested probiotic cultures throughout the period. Physico-chemical parameters (fat content, dry matter content of sodium chloride, titratable acidity, and pH and in the last month and lactic acid and protein content) were followed selected during four months of ripening. For each sample analyzed, and the center region of the cheeses. Achieved values observed physico-chemical parameters were significantly changed during the reporting period and amounted to the value required by the applicable legislation for the cheese. The results of microbiological analysis showed that in all evaluated selected probiotic cheeses was observed during a six month minimum storage period of therapy, which sets the value of micro-organisms at the end of the storage order of 106 cfu.ml-1.
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