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

doi:10.1016/S0958-6946(02)00072-9

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 journal › Article › peer-review

113 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 (Rif^r). 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 Rif^r 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 language	English
Pages (from-to)	749-756
Number of pages	8
Journal	International Dairy Journal
Volume	12
Issue number	9
DOIs	https://doi.org/10.1016/S0958-6946(02)00072-9
Publication status	Published - 2002
Externally published	Yes

Keywords

Cheddar cheese
Lactobacillus
Probiotic
Spray drying

Access to Document

10.1016/S0958-6946(02)00072-9

Cite this

@article{f86a1f63ab1748de8df08b6c7903e4d3,

title = "A spray-dried culture for probiotic Cheddar cheese manufacture",

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.",

keywords = "Cheddar cheese, Lactobacillus, Probiotic, Spray drying",

author = "Gardiner, {Gillian E.} and Paul Bouchier and Eilis O'Sullivan and Jim Kelly and {Kevin Collins}, J. and Gerald Fitzgerald and {Paul Ross}, R. and Catherine Stanton",

note = "Funding Information: G. Gardiner was in receipt of a Teagasc Walsh Fellowship. We thank Eddie Mulholland, Joe Roche and Joanne Hayes for technical assistance, Pat Fenton, Dairygold, Mitchelstown, Co. Cork for sensory analyses and Paul Simpson for pulsed-field gel electrophoresis. This work was funded by the Irish Government under the National Development Plan 2000–2006, the European Research and Development Fund and by EU Project QLK1-CT-2000-30042.",

year = "2002",

doi = "10.1016/S0958-6946(02)00072-9",

language = "English",

volume = "12",

pages = "749--756",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "9",

}

TY - JOUR

T1 - A spray-dried culture for probiotic Cheddar cheese manufacture

AU - Gardiner, Gillian E.

AU - Bouchier, Paul

AU - O'Sullivan, Eilis

AU - Kelly, Jim

AU - Kevin Collins, J.

AU - Fitzgerald, Gerald

AU - Paul Ross, R.

AU - Stanton, Catherine

N1 - Funding Information: G. Gardiner was in receipt of a Teagasc Walsh Fellowship. We thank Eddie Mulholland, Joe Roche and Joanne Hayes for technical assistance, Pat Fenton, Dairygold, Mitchelstown, Co. Cork for sensory analyses and Paul Simpson for pulsed-field gel electrophoresis. This work was funded by the Irish Government under the National Development Plan 2000–2006, the European Research and Development Fund and by EU Project QLK1-CT-2000-30042.

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

KW - Cheddar cheese

KW - Lactobacillus

KW - Probiotic

KW - Spray drying

UR - http://www.scopus.com/inward/record.url?scp=0036383409&partnerID=8YFLogxK

U2 - 10.1016/S0958-6946(02)00072-9

DO - 10.1016/S0958-6946(02)00072-9

M3 - Article

AN - SCOPUS:0036383409

VL - 12

SP - 749

EP - 756

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 9

ER -

A spray-dried culture for probiotic Cheddar cheese manufacture

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this