Study on processed cheese with viable lactobacillus casei
A method of adding lactobacillus casei to processed cheese to create a new variety of active lactobacillus contained processed cheese was studied in this paper. Survivabilities of different forms of L. casei in the processed cheese were assayed,and structural characteristics of the new bioactive properties cheese and its influence of the new processing technologies were assessed. Different cooling rates were adopted to mix the lactobacillus and results showed that contents of viable L. casei of 109 cfu/g was achieved when the processed cheese was kept at 60 ℃ for 30 min during cooling stage after emulsifying. The total viable count of L. casei in processed cheese was not distinctly changed after being stored at 4 ℃ for 30 d. There were no differences in textural characteristics between the new processing technique and the normal procedure of producing processed cheese,except the hardness changes due to the different cooling rate. The second stir processing procedure conferred an increased uniformity on microstructure of the cheese.