viability of lactobacillus acidophilus and its effect on characteristics of jug cheese (technical note)

this study investigated the survival of a probiotic strain of lactobacillus acidophilus (la-5) in jug cheese during storage (120 days at 6-8 °c). the jug cheese treatments were: c (control), containing commercial starter frc-65; la, containing lactobacillus acidophilus; and las, containing commercial starter and lactobacillus acidophilus. the results showed that the amount of lactobacillus acidophilus in the la and las samples decreased 2 and 1 log cycles, respectively, during storage. the final amount of lactobacillus acidophilus in las was greater than the minimum recommended for a therapeutic product (106-107 cfu/g). the use of commercial starter with the probiotic was more effective for maintenance of the probiotics than probiotics without commercial starter. the sensory evaluation showed that las had the highest significant flavor and texture ratings (p < 0.05). it was concluded that probiotic lactobacillus acidophilus can be used successfully in jug cheese without adversely affecting the cheese quality during ripening.