%0 Journal Article %T Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production %+ Institut Armand Frappier (INRS-IAF) %+ Centre de recherche et de développement sur les aliments, Agriculture et Agroalimentaire Canada [Saint Hyacinte, Québec, Canada] %A Fortin, Marie-Hélène %A Champagne, Claude P. %A St-Gelais, Daniel %A Britten, Michel %A Fustier, Patrick %A Lacroix, Monique %Z This study was supported by a grant from the Fonds Québécois de Recherche sur la Nature et les Technologies, the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec, Novalait, Inc. as well as Agriculture and Agri-Food Canada. Marie-Hélène Fortin was also recipient of an Excellence Grant from Commission Canadienne du Lait, Novalait Inc as well as a grant from the Fondation Armand Frappier. %< avec comité de lecture %@ 0958-6946 %J International Dairy Journal %I Elsevier %V 21 %N 2 %P 75-82 %8 2011 %D 2011 %R 10.1016/j.idairyj.2010.09.007 %K Viability %K Probiotic %K Oxygen %K Inoculation %K Dairy product %K Dairy industry %K Production %K Cheese %K Cheddar %Z Life Sciences [q-bio]/Food and Nutrition %Z Life Sciences [q-bio]/Microbiology and ParasitologyJournal articles %X The effect of oxygen level, time of inoculation of probiotics, starter addition and salting on viable counts of five probiotic bacteria in curds and whey was examined in simulated Cheddar manufacture. Probiotic bacteria grew little during fermentation, and one strain (Bifidobacterium longum 15708) was oxygen-sensitive. Between 29 and 92% of probiotic bacteria were found in curds, and cell distribution between curds and whey was influenced by strain, time of inoculation and salting. Inoculation of probiotics in milk before renneting resulted in almost half the cell losses in whey compared with addition just before cheddaring. Inoculation of probiotics in milk improved their subsequent stability by about 1 log over a 20-day storage period. Salting resulted in approximately 13% loss of cells in whey during processing and in a 3 log cfug-1 greater viability loss of B. longum after 3 days of storage. %G English %Z The scientific and technical expertise of Yves Raymond, Sophie Turcot, Gaétan Bélanger, Annie Caron, and Hélène Giroux is gratefully acknowledged. %L pasteur-00739118 %U https://riip.hal.science/pasteur-00739118 %~ RIIP %~ INRS-IAF