Research On Application Of Probiotic L.casei Zhang In Cheese

Cheddar cheese and cottage cheese were manufactured with probiotic strains L.casei Zhang, and their microorganism situation and physical chemical properties'transformation have been studied during cheddar cheese 180 days 8℃ripening and cottage cheese 180 days 4℃cold storage.Added 2%,1%,0.1% L.casei Zhang starter in cheddar cheese and 2%,1%,0.5% in cottage cheese to make probiotic cheeses , and make cheeses with no L.casei Zhang as a control group simultaneously . We achieved blow results in this study.During cheddar cheese ripening and cottage cheese cold starage, both maintained high numbers of L.casei.Zhang. 2%,1%,0.1% L.casei.Zhang added group achieved 1.02×108 cfu/g, 7.70×107 cfu/g, 9.60×108 cfu/g respectively in the end of 180 days ripening, When cottage cheese 2%,1%,0.5% group achieved 2.24×108cfu/g, 1.38×108cfu/g, 5.55×107cfu/g after 28 days cold storage. These high probiotic culture numbers beyond the baseline 106 to beneficial human body.During cheddar cheese ripening and cottage cheese cold starage, the physical and chemical properties'transformation had no significant difference compared with control groups(p>0.05). But the ACE prohibit ratio andγ-GABA are significantly higher in L.casei Zhang added groups than control groups(p<0.01). Both the cheddar cheese and cottage cheese sensory evaluation demonstrated that added L.casei Zhang has not significant bad influence on cheese sensory(p>0.05).The present investigation has shown that applied L.casei Zhang in cheese manufacture is very feasible.