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Article: Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- May 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association May 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Pecorino cheeses made from heat-treated ewes' milk using traditional lamb rennet paste (RP), lamb rennet paste containing Lactobacillus acidophilus (LA-5; RPL), and lamb rennet paste containing a mix ofBifidobacterium lactis (BB-12) and Bifidobacterium Iongum (BB-46; RPB) were characterized for proteolytic and rheological features during ripening. Consumer acceptance of cheeses at 60 d of ripening was evaluated. Lactobacillus acidophilus and Bifidobacterium mix displayed counts of 8 log^sub 10^ cfu/g and 9 log^sub 10^ cfu/g, respectively, in cheese during ripening. The RPB cheese displayed a greater degradation of casein (CN) matrix carried out by the enzymes associated to both ...