Process for the manufacture of probiotic cheese
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United States of America Patent
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Mar 29, 2005
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N/A
app pub date -
Jan 9, 2001
filing date -
May 29, 1998
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Expired
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Abstract
A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% 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.sup.7 cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 10.sup.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, flavor and aroma.
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