Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products

Three cheese samples containing L. casei formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute (SU1) other three acidophilus (C2), (SH2), (SU2) were prepared. Cheese evaluated for their chemical composition, pH, viable counts of during storage 30 days before after in vitro digestion. pH values gradually decreased over time (milk fat-based had the highest values). Results revealed that viability Lactobacillus spp. was strain-dependent (L. higher than acidophilus). In undigested samples, significantly time, keeping (˃106 CFU/g). digestion strongly declined most inhibited strain. demonstrated a great influence type on where numbers observed (C1, C2). Moreover, inhibition rate (%) influenced by digestion, type, strain used. Accordingly, recorded digested oils (41.47, 34.04%, respectively). Thus, results current study indicated is suitable protecting probiotic cheese.