Development of Cheddar Cheese Containing Probiotics
Principal Investigators: Carl Brothersen, Utah State University
Co-Investigators: Donald J. McMahon, Utah State University
Craig Oberg, Weber State UniversityJeff Broadbent, Utah State University
Bart Weimer, University of California, Davis
This project will evaluate the survivability of 8 commercially available strains of probiotic cultures in full fat, 50% reduced- fat, and low-fat Cheddar cheese over nine months of aging. Cheese will be made with each of the cultures, plus a control cheese made without a probiotic culture. Treatment and control cheese will be made in duplicate. The cheeses will be analyzed at 0, 1, 2, 3, 4, 6, and 9 months of age for survival of the probiotic strains. The probiotic cultures will be enumerated using two techniques: 1) plating on selective media and 2) qPCR.
Brothersen, C. 2009. Development of Cheddar Cheese Containing Probiotics. Western Dairy Center Annual Meeting. May 6, Utah State University, Logan.