Development of proteolysis in white-brined cheese: role of micro-encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 used as adjunct cultures.

Development of proteolysis in probiotic white-brined cheese with added Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 as adjunct culture either in microencapsulated form or in free state was investigated. Cheese samples were stored at 4°C for 90 days and variations in the counts of probiotic bacteria and development of proteolysis were evaluated throughout ripening period. Microencapsulation techniques were effective in keeping counts of Lb. acidophilus LA-5 and B. bifidum BB-12 high enough for therapeutic minimum. It was also seen that microencapsulation slowed the development of proteolysis. The concentration of nitrogeneous fractions in the cheese with added free pro-biotic cells were higher than the other cheeses.