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Survivability of Lactobacillus acidophilus in probiotic Fromage Blanc |
A. BOUTON, M. Guo, and J. P. Farnsworth. Dept. of Nutrition & Food Sciences, Univ. of Vermont, 215 Carrigan Hall, Burlington, VT 05405 Fromage Blanc is a French-style soft and spreadable cheese with clean, mild acidic flavor. It is considered as a specialty cheese and getting more popular in the US. The objectives of this study were to develop a probiotic Fromage Blanc containing L. acidophilus and to evaluate the survivability of the probiotic culture in the cheese during storage. Fromage Blanc was manufactured using skim milk fortified with nonfat dry milk and a commercial mesophilic starter. L. acidophilus was introduced after curd draining. Chemical composition and microbiological quality of the cheese were analyzed. Survivability of L. acidophilus during the 8-week-study was evaluated using B-MRS agar. Chemical analysis on three batches of the newly developed product revealed that the contents of total solids, protein, lactose, titratable acidity, and calcium were 19.92±015, 12.33±0.24, 5.12±0.11, 1.63±0.03%, and 143.7±15.0 mg/100 g, respectively. Mold and yeast counts in the prototype product were less than 10 cfu/g. The initial level of L. acidophilus in the cheese was 6X109/g. It’s population gradually decreased but remained at levels above 106/g throughout the study. The results of this study indicate this newly developed probiotic Fromage Blanc is an effective matrix to supply probiotic cultures to consumers.
Session 41, Dairy Foods: Dairy microbiology
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