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Examples of Probiotics in Foods
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Cheese production uses a starter bacteria, but during the ripening process other, mainly lactic acid, bacteria spontaneously grow. These are often probiotic bacteria and are thought to arrive either via the milk or upon other ingredients and are often specific to a particular cheese producer.
Follow the link to find out more on which lactic acid bacteria is used to start which variety of cheese.
Bifidobacteria survives well in some Cheddar and Gouda cheese.1
In Swedish and Norwegian hard and semi-hard cheeses, the non starter bacteria are usually members of the Lactobacillus genus, in particular L paracasei. Cheddars have been found with Lactobacillus casei, Lactobacillus plantarum and Lactobacillus brevis.2
Recent studies are finding that Propionibacterium which is used to make Emmental cheese may have probiotic qualities. Research is continuing. With 40 billion Propionibacteria in a 1.5 ounce wedge this is a wonderful source of lactic acid bacteria and maybe probiotics.
These examples of probiotics in foods show what has always been in cheese - and now many cheese manufacturers are begining to deliberately produce probiotic cheeses. It's a tasty way of taking your health supplement!
So go on - have another cheese and cracker - but make it aged cheese - it's doing you good!
REFERENCES
1. Stanton C, Gardiner G, Lynch PB, Collins JK, Fitzgerald G, Ross RP. Probiotic Cheese. International Dairy Journal, volume 8, Issues 5-6, 6 May 1998, pages 491-496.
2. (WO/2002/018542) New Strains of Lactobacillus paracasei. World Intellectual Property Organization.
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Some of my best friends are in cheese!
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