ABSTRACT
Probiotic bacteria have been incorporated into a wide range of dairy products including yogurt, cheese, ice cream, and dairy desserts. However, the viability of probiotics in dairy products such as yogurt and frozen dairy desserts are less due to low pH, concentration of lactic acid and acetic acid, presence of hydrogen peroxide and high oxygen content (De Vos et al. 2010). Several studies reported the use of encapsulated probiotic cells in dairy products. Relative high pH (pH 5.5), good buffering capacity, and relatively high fat content of cheddar cheese makes it a good carrier of probiotic microorganisms by protecting probiotic bacteria against an acidic environment and enzymatic degradation in the gastrointestinal tract (Gardiner et al. 1998; Stanton et al. 1998). Incorporated Bifidobacterium bifidum in cheddar cheese was found to be viable for at least 6 months without affecting the flavor intensity, texture, and appearance of the cheese (Dinakar and Mistry 1994; Stanton et al. 1998). Gardiner et al. (1999) reported that the addition of E. faecium strain has a positive influence on cheese properties.
