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Article: Probiotic microbes impact proteolytic activity, flavor of Cheddar cheese.
- Article from:
- Emerging Food R&D Report
- Article date:
- June 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Incorporating probiotic cultures in Cheddar cheese is believed to provide health benefits to consumers. But it is important to carefully select the proper culture strains so that they can survive as the cheese is manufactured and ripens. Adding probiotic adjuncts may also influence the proteolytic pattern, which is one of the factors that determine the quality and flavor of Cheddar cheese.
The goal of scientists at Australia's Victoria University and elsewhere was to study the survivability of probiotic organisms in Cheddar cheese and to better understand how these organisms influence proteolytic patterns and the production of organic acid. The researchers tell ...