Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality

@inproceedings{Brearty2001InfluenceOT,
  title={Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality},
  author={S. Mc Brearty and Reynolds Paul Ross and Gerald F. Fitzgerald and John Kevin Collins and J. MacDonald Wallace and Catherine Stanton},
  year={2001}
}
Abstract 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 harbouring high numbers of viable Bifidobacterium sp. The bifidobacteria strains were introduced during Cheddar manufacture as starter adjuncts at levels of 9.9×10 7  cfu mL −1 of cheesemilk for Bifidobacterium lactis Bb-12 and 9.2×10 6  cfu mL −1 for B. longum BB536. B. lactis Bb-12 survived at high… CONTINUE READING

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