Survival ofLactobacillus casei,Lactobacillus plantarumandBifidobacterium bifidumin free and microencapsulated forms on Iranian white cheese produced by ultrafiltration

Survival of probiotic strainsLactobacillus casei( ATCC 39392 ),Lactobacillus plantarum( ATCC 8014 ) andBifidobacterium bifidum( ATCC 29521 ) was investigated either in microencapsulated or in free form in the Iranian white cheese produced by ultrafiltration technique. The results indicated that the survival of encapsulated probiotic bacteria was higher than free cells. Both free and microencapsulated forms were successful in keeping counts ofL. casei,L. plantarumandB. bifidumin the cheese high enough for the therapeutic minimum (106–107 cfu/g) after 60 days. Addition of probiotic adjunct also did not alter the chemical composition, but pH was lower in probiotic cheeses.