Randy Chandler
Cheddar cheese is a popular variety of cheese that is consumed worldwide. It is known for its sharp, tangy flavour and creamy texture. While cheddar cheese is enjoyed by many for its taste, it is also a source of various nutrients and can potentially provide health benefits. One of the aspects that contribute to its nutritional profile is the presence of bacteria, including Lactobacillus acidophilus. This bacterium is a type of probiotic, which is often associated with gut health and overall well-being. The survival and viability of Lactobacillus acidophilus in cheddar cheese are of interest to researchers, who are studying its potential as a functional food.
Does Cheddar Cheese Have Lactobacillus Acidophilus?
| Characteristics | Values |
|---|---|
| Lactobacillus Acidophilus in Cheddar Cheese | Yes |
| Lactobacilli in Cheddar Cheese | Yes |
| Cheddar Cheese as a Carrier of Probiotic Organisms | Yes |
| Probiotics in Cheese | Yes |
| Probiotics Improve Gut and Overall Health | Yes |
| Probiotics Restore Natural Balance of Good Bacteria in the Gut | Yes |
| Lactobacilli Used as a Starter Culture in Cheese | Yes |
| Lactobacilli Enter Cheese as Post-Pasteurization Contaminants | Yes |
| Lactobacilli Constitute the Majority of Non-Starter Lactic Acid Bacteria in Cheddar Cheese | Yes |
| Typical Cell Densities of Lactobacilli in Cheddar Cheese | 10 to 104/g during the first 10 days, reaching about 108/g within a few weeks of manufacture |
| Probiotic Bacteria Survive in Cheddar Cheese | Yes |
| Probiotic Bacteria Modify Populations of Other Lactic Acid Bacteria in Cheddar Cheese | Yes |
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What You'll Learn
- Lactobacillus acidophilus can be added to cheddar cheese as a probiotic
- Lactobacilli are used as a starter culture in cheddar cheese production
- Lactobacilli are also present in cheddar cheese as a post-pasteurization contaminant
- Cheddar cheese has the potential to be a probiotic 'functional food'
- Probiotics in cheddar cheese can have health benefits
Lactobacillus acidophilus can be added to cheddar cheese as a probiotic
Probiotics are good bacteria that can contribute to gut and overall health. They can be found in some types of cheese, as well as in dietary supplements, fermented foods, and yogurt. Typically, probiotics are found in cheeses that have been aged but not heated afterward, including soft and hard cheeses such as Swiss, provolone, Gouda, cheddar, Edam, Gruyère, and cottage cheese.
Cheddar cheese has been identified as a potential carrier of probiotic organisms. Lactobacillus acidophilus is a probiotic bacterium that has been added to cheddar cheese in several studies. In one study, three batches of cheddar cheeses were manufactured, with the second batch containing lactococci and Lactobacillus acidophilus 4962, and the third batch containing lactococci and Lb. acidophilus LAFTI® L10. These batches were studied for their survival and influence on proteolytic patterns and the production of organic acid during a six-month ripening period at 4 °C. All probiotic adjuncts survived the manufacturing process and maintained their viability of >7.5 log10 cfu g−1 at the end of ripening, indicating that Lactobacillus acidophilus can be added to cheddar cheese as a probiotic.
In another study, probiotic Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, and Bifidobacterium animalis subsp. lactis were added to full-fat, reduced-fat, and low-fat cheddar cheeses to study their survival over 270 days of aging. The results showed that these probiotic bacteria survived in cheddar cheese and modified populations of other lactic acid bacteria.
Furthermore, a study by Dinakar and Mistry (1994) examined the viability of incorporating bifidobacteria into cheddar cheese, with or without Lactobacillus acidophilus. The viability of the probiotic organisms was retained for up to 24 weeks, and there were no adverse effects on cheese flavor, texture, or appearance. This study suggested that cheddar cheese could provide a suitable environment for the maintenance of probiotic organisms, including Lactobacillus acidophilus, over long periods.
In summary, Lactobacillus acidophilus has been successfully added to cheddar cheese as a probiotic in several studies. These studies have shown that Lactobacillus acidophilus can survive the manufacturing process and maintain its viability during the ripening period. Additionally, the presence of Lactobacillus acidophilus does not adversely affect the flavor, texture, or appearance of cheddar cheese. Therefore, cheddar cheese can be a suitable vehicle for delivering probiotic benefits to consumers.
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Lactobacilli are used as a starter culture in cheddar cheese production
Lactobacilli are used as a starter culture in the production of many cheeses, including cheddar. A starter culture is a type of bacteria that is added to milk to begin the fermentation process, which contributes to the development of flavour and texture in the final product.
Lactobacilli are lactic acid bacteria (LAB) and are of great economic importance in cheese production. Their metabolic features not only contribute to the development of desirable sensory characteristics of food products but also allow the nutritional value of the raw material to be maintained or even enhanced. The most commonly used starter cultures are members of the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, and Enterococcus. Lactobacilli are added to milk accidentally or intentionally to make cheese.
Cheddar cheese has been shown to have great potential as a probiotic 'functional food'. Probiotics are good bacteria that can contribute to gut and overall health and can be found in some types of cheese, including cheddar. In one study, six probiotic strains, including Lb. acidophilus 4962, Lb. casei 279, and B. longum 1941, were examined as potential candidates for incorporation into cheddar cheese. These strains were selected based on their acid and bile tolerance, adhesion to intestinal cell lines, and ability to modify the gut microflora of human subjects.
In another study, cheddar cheese was manufactured with either Lactobacillus salivarius or Lactobacillus paracasei as the dairy starter adjunct. These strains had previously been isolated from the human small intestine and have been characterized by their probiotic potential. The results demonstrated that the probiotic L. paracasei species grew to numbers in excess of 108 CFU/g and remained at this level even after 8 months of ripening, with negligible effects on cheese composition and flavour.
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Lactobacilli are also present in cheddar cheese as a post-pasteurization contaminant
Lactobacilli are a type of bacteria that can be introduced to cheese as a starter culture or can enter milk and, thus, cheese as a post-pasteurization contaminant. Cheddar cheese is one example of a cheese that can contain lactobacilli as a post-pasteurization contaminant.
Probiotics, or good bacteria, can be found in some types of cheese, including cheddar. Probiotics can contribute to gut and overall health by fostering the growth of good bacteria inside the gut. Lactobacilli are one type of probiotic that can be added to cheese.
Lactobacilli are commonly used as a starter culture in the production of Swiss cheese, but they can also enter milk and, therefore, cheese as a post-pasteurization contaminant. Cheddar cheese is an example of a cheese that can contain lactobacilli as a post-pasteurization contaminant. Lactobacilli can enter the cheese as a contaminant during the milk handling process, through contact with cheese equipment, or through human contact during the manufacturing process.
Lactobacilli are the predominant species of nonstarter lactic acid bacteria (NSLAB) in cheddar cheese. The species that predominate are Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus brevis. Typical cell densities in cheddar cheese range from 10 to 104/g during the first 10 days, increasing to about 108/g within a few weeks post-manufacture. The number of lactobacilli in the cheese is influenced by the amount present in the raw milk and the extent of post-pasteurization contamination.
Lactobacilli can play a role in the ripening and spoilage of cheese. They produce proteinases and peptidases that break down casein, a milk protein, into peptides and amino acids. This process is important for the development of cheese flavor. However, lactobacilli can also cause defects in cheese, such as the formation of white crystals of calcium lactate on the surface or the production of biologically active amines that can be harmful to consumers.
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Cheddar cheese has the potential to be a probiotic 'functional food'
Probiotics are good bacteria that can contribute to gut and overall health. They can be found in some types of cheese, including Swiss, provolone, Gouda, cheddar, Edam, Gruyère, and cottage cheese. These cheeses are typically aged, but not heated.
Cheddar cheese, in particular, has the potential to be a probiotic functional food. Lactobacilli commonly occur in natural cheese because they are used as a starter culture or enter milk and, thus, cheese as post-pasteurization (or heat treatment) contaminants. Lactobacilli constitute the majority of non-starter lactic acid bacteria (NSLAB) in cheddar cheese. Species that predominate are Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus brevis.
Several studies have been conducted to examine the performance of Lactobacillus strains, including L. salivarius and L. paracasei, when employed as adjuncts in Cheddar cheese over eight months of ripening. These strains have been isolated from the human intestine and have been characterized by their probiotic potential, including being acid and bile tolerant, adherent to human epithelial cells, and non-pathogenic. Results from these studies have shown that probiotic L. paracasei species are particularly suitable for Cheddar cheese applications. They grow to numbers in excess of 108 CFU/g and remain at this level even after eight months of ripening, with negligible effects on cheese composition and flavor.
In addition to L. paracasei, other Lactobacillus strains have been investigated for their potential to be incorporated into Cheddar cheese. These include Lb. acidophilus 4962, Lb. casei 279, B. longum 1941, Lb. acidophilus LAFTI® L10, Lb. paracasei LAFTI® L26, and B. lactis LAFTI® B94. These strains were chosen for their acid and bile tolerance, adhesion to intestinal cell lines, anticarcinogenic properties, and ability to modify gut microflora.
Overall, the studies suggest that Cheddar cheese has the potential to be a probiotic functional food, providing a suitable environment for the maintenance of high levels of probiotic organisms over long periods. However, it is important to note that the ability of probiotic strains to survive cheese manufacture and ripening can vary from strain to strain.
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Probiotics in cheddar cheese can have health benefits
Probiotics are good bacteria that can improve gut and overall health. They can be found in dietary supplements, fermented foods, yoghurt, and some types of cheese. Aged cheeses that have not been heated, including soft and hard varieties such as Swiss, provolone, gouda, cheddar, edam, gruyère, and cottage cheese, are particularly good sources of probiotics.
Cheddar cheese has been evaluated as a food carrier for the delivery of probiotic microorganisms, and mature raw cheddar has been found to compare very favourably with fresh yoghurt in terms of its probiotic content. In addition, cheddar cheese provides a suitable environment for the maintenance of probiotic organisms at high levels over long periods. For example, in a 1994 study, Bifidobacterium bifidum was incorporated into cheddar cheese as a starter adjunct, and it survived well, retaining a viability of approximately 2 x 10^7 CFU/g of cheese even after 6 months of ripening, without adversely affecting cheese flavour, texture, or appearance.
Probiotic cheddar cheese can be manufactured using Lactobacillus salivarius or Lactobacillus paracasei as the dairy starter adjunct. These strains have been isolated from the human small intestine and have been characterised extensively with respect to their probiotic potential. They have been shown to be acid and bile tolerant, adherent to human epithelial cells, nonpathogenic, and to have desirable antibiogram profiles.
The survival of these probiotic Lactobacillus strains at high numbers in cheddar cheese can be achieved with a relatively small inoculum (0.1 to 0.2%) in the cheese vat and without altering the cheesemaking process in any way. This is because these strains are added as starter adjuncts and are not necessary for acid production during cheesemaking.
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Frequently asked questions
Yes, Lactobacillus acidophilus is added to cheddar cheese as a probiotic.
Lactobacillus acidophilus is a probiotic that can contribute to gut and overall health.
Eating foods that contain probiotics, such as cheese, can help restore the natural balance of good bacteria in your gut.
Yes, besides cheddar, other cheeses that contain lactobacillus acidophilus include Swiss, provolone, Gouda, Edam, Gruyère, and cottage cheese.
