The viability of Lactobacillus acidophilus Moro in soft white cheese ('kesong puti')
Abstract
The viability of Lactobacillus acidophilus Moro in soft white cheese ('kesong puti') and its acceptability to consumers were studied. L. acidophilus Moro has therapeutic and beneficial effects on humans. It was able to grow in the experimental cheese and produce acid. After 1 week of refrigerated storage, it decreased by 1 log cycle from 107 to 106 CFU/g. Putative lactic acid bacteria, probably Lactococci, grew in the control cheese. There was no significant difference between the quality of the cheese inoculated with L. acidophilus Moro and the cheese without the organism. Therefore 'kesong puti' is a potential product in which L. acidophilus Moro may be incorporated and used as a means of making it available to humans.
Source or Periodical Title
Philippine Agricultural Scientist
ISSN
317454
Page
151-157
Document Type
Article
Subject
Kesong puti, Lactobacillus acidophilus, Soft white cheese
Recommended Citation
Bayot, A. N.; Barraquio, V. L.; and Mabesa, R. C., "The viability of Lactobacillus acidophilus Moro in soft white cheese ('kesong puti')" (2021). Journal Article. 3389.
https://www.ukdr.uplb.edu.ph/journal-articles/3389