Selection of bifidobacteria for use under cheese-making conditions

Abstract

Growth of dairy-related bifidobacteria in milk was determined under different conditions. In renneted milk, the bacterial population of bifidobacteria strains was almost similar to that observed in milk alone. The strains of Bifidobarterium adolescentis could not grow or survive in milk under the different conditions studied. Growth and acid-producing activity of B. breve strains were higher than those observed for other dairy-related strains of B. bifidum, B. infantis, B. longum and B. animalis. Strains of B. breve could grow in the presence of lactic acid or glucono-delta-lactone and low pH conditions. Growth and survival of dairy-related bifidobacteria in milk were also studied in the presence of mesophilic starters. High survival rates of B. longum strains indicated that they should be more suitable than other species for use under cheese-making conditions