Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Marie-Hélène Fortin; Claude P. Champagne; Daniel St-Gelais; Michel Britten; Patrick Fustier; Monique Lacroix

Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Marie-Hélène Fortin ^{1, 2} Claude P. Champagne ^{2, 3, 4, *} Daniel St-Gelais ^{2, 3, 4} Michel Britten ^{2, 3, 4} Patrick Fustier ² Monique Lacroix ^{1, 3, 4}

* Corresponding author

1 INRS-IAF - Institut Armand Frappier

2 Food Research and Development Center

3 STELA Dairy Research Center [Institute of Nutrition anf Functional Foods - University of Laval]

4 INAF - Institut des Nutraceutiques et Aliments Fonctionnels

Abstract : The goal of this study was to assess the effect of methods of inoculation on the viability of probiotic bacteria during cheddar cheese manufacture as well as their stability during storage. Bifidobacterium longum ATCC 15708 was freeze-dried and microencapsulated by spray-coating. The effect of inoculation of free whole cell or microencapsulated cells at three points during manufacture (milk before renneting, at cheddaring or at salting) on the viable counts in cheese and whey was investigated. Microencapsulation had no effect on viable counts, chemical parameters (lactose, lactic acid, total nitrogen, nitrogen soluble in TCA, moisture) or sensory properties during manufacturing or storage of the fresh cheeses for 14 days. Inoculation of the bifidobacteria in milk before renneting resulted in higher viable counts in comparison to other points of inoculation. Bifidobacteria added at the salting step, which survived pressing, were subsequently more stable during storage than those inoculated in milk. The stability of B. longum 15708 during storage was greater in the pressed cheeses that in the free curds. The results of this study provides technological data for cheese makers on the optimum point of inoculation as well as the benefit of pressing the curds in order to ensure high levels of probiotics in fresh cheddar cheese.

Keywords : Probiotic bacteria Stability Microencapsulation Cheddar cheese manufacturing Inoculation point Storage

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

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https://hal-riip.archives-ouvertes.fr/pasteur-00726647
Contributor : Nancy Laflamme <>
Submitted on : Thursday, August 30, 2012 - 10:14:00 PM
Last modification on : Monday, October 8, 2018 - 5:44:05 PM

Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

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Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

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