A spray-dried culture for probiotic Cheddar cheese manufacture

Gillian E. Gardiner, Paul Bouchier, Eilis O'Sullivan, Jim Kelly, J. Kevin Collins, Gerald Fitzgerald, R. Paul Ross, Catherine Stanton

Research output: Contribution to journalArticlepeer-review

107 Citations (Scopus)

Abstract

Spray-dried probiotic milk powder was produced at pilot scale from 300 L of 20% (w/v) reconstituted skim milk containing a rifampicin resistant variant of the probiotic Lactobacillus paracasei NFBC 338 (Rifr). During powder manufacture, air inlet and outlet temperatures of 175°C and 68°C, respectively, were used, which yielded a probiotic survival of 84.5%. The powder, which contained 1 × 109 cfu g-1 of Lb. paracasei NFBC 338 Rifr was used as an adjunct inoculum (at 0.1% w/v) during probiotic Cheddar cheese manufacture. Probiotic numbers were 2 × 107 cfu g-1 in the cheese on day 1 and grew to 7.7 × 107 cfu g-1 after 3 months of ripening, without adversely affecting cheese quality. The data demonstrate that probiotic spray-dried powder is a useful means of probiotic addition to dairy products, as this example for Cheddar cheese manufacture shows.

Original languageEnglish
Pages (from-to)749-756
Number of pages8
JournalInternational Dairy Journal
Volume12
Issue number9
DOIs
Publication statusPublished - 2002
Externally publishedYes

Keywords

  • Cheddar cheese
  • Lactobacillus
  • Probiotic
  • Spray drying

Fingerprint

Dive into the research topics of 'A spray-dried culture for probiotic Cheddar cheese manufacture'. Together they form a unique fingerprint.

Cite this