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Thesis - University Access Only
Master of Science (MS)
Department / School
Vikram V. Mistry
Cheddar cheese could prove to be an ideal medium for the introduction of bifidobacteria in the human lower GI tract. This study envisages to explore the possibility of introducing bifidobacteria in Cheddar cheese, maintaining its viability [sic] during ripening and storage and evaluating its effect on cheese flavor and texture. Addition of bifidobacteria as a starter adjunct may not be successful considering (i) the aerobic conditions of cheese making, (ii) the rigorous conditions of cooking, and cheddaring and (iii) the presence of rapidly multiplying and metabolically active starter I.AB. These obstacles can be overcome to a certain extent if bifidobacteria are introduced at a later stage of cheesemaking, such as at milling or salting. Two different approaches to introducing bifidobacteria will be examined: (i) addition of an immobilized freeze-dried preparation or (ii) addition of a commercially available free flowing powder containing bifidobacteria. The viability of bifidobacteria in Cheddar cheese will be determined at periodic intervals by plating methods. The influence of the presence of bifidobacteria on the biochemical and sensory qualities of Cheddar cheese will also be evaluated. The morphology of cheese microflora and selected isolates from MRS-NPNL agar plates will be studied by scanning electron microscopy (SEM) and light microscopy.
Library of Congress Subject Headings
Lactic acid bacteria
Cheddar cheese -- Composition
South Dakota State University
Panyam, Dinakar, "Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese" (1992). Electronic Theses and Dissertations. 5808.