Fresh Cheese Probiotic with Local Isolate Lactobacillus casei 2.12 as starter in fermentation

Abstract

The local isolates of Lactic Acid Bacteria (LAB) have not been optimally developed in the cheese making process. The aim of this research was to know the clotting activity and the percentage and characteristics of curd produced during milk fermentation using local isolate of BAL L casei 2.12. The results showed that during 12 hours incubation the value of milk clotting activity (MCA) was 8.33 SU / mL, the curd percentage was 12.5% (w / v) with curd firmness (++++) very good and Total Plate Count 1.14. 109 cfu / g. These results indicate the use of L casei 2.12 as a starter LAB probiotic capable of causing coagulation of casein and produce fresh cheese probiotic.