PROCESS FOR THE MANUFACTURE OF PROBIOTIC CHEESE

摘要

A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.05-0.5 % inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, said L. paracasei strain being capable of growing during the ripening phase to a level of 10<7>cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 10<8>cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of the L. paracasei strains is found to have negligible effects on cheese composition, flavour and aroma.