Two strains of probiotic bacteria were used in this study for supplying
processed spread cheese which are: Lactobacillus acidophilus LA-5,
Lactobacillus casei 431 . Their total count after eight weeks of refrigerated
storage was 1.4×107 and 2.6×10
7 cell /g consequently .These numbers are higher
than recommended ones to show the positive impact on the consumer's health.
The results of sensory evaluation by panelist show no significant differences at
0.05 in sensory characteristics between processed cheese that supported by
probiotic bacteria and unsupported processed cheese, Both kinds of processed
cheese had got acceptance of consumers & panelist. The results of this study
show that the processed spread cheese is a suitable medium to transfer
probiotic bacteria to consumers without any changes in sensory characteristics
and chemical composition.
