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

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