Effect of incorporating encapsulated and non-encapsulated probiotic cultures on culture survival and cheese quality of gouda cheese
Gouda is a semi-hard, high fat cheese and was investigated here as a food vehicle for probiotic bacteria. The purpose of this study was to incorporate non-microencapsulated and microencapsulated probiotic cultures (L. helveticus and B. longum) into Gouda cheese. Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis subsp. diacetylactis and Streptococcus thermophilus were used as starter cultures. Each batch was evaluated for its chemical, microbial, textural, and also sensorial properties after 3 and 4 months of aging. The experimental Gouda cheeses with the addition of probiotic cultures did not alter the chemical properties of the aged cheese. Furthermore, the final levels of both probiotic strains incorporated were meeting the recommendation level suggested by health organizations which is higher than 107 cfu/g. Moreover, the addition of probiotic strains and maturation time did not alter the texture of the cheese. Overall, the result from the sensory test also did not show any differences.