Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Denaturating gel gradient electrophoresis profiles of amplicons from the different Crescenza cheese types over the refrigerated storage. 1 = P cheese (1 d); 2 = P-P cheese (1 d); 3 = HPH cheese (1 d); 4 = HPH-P cheese (1 d); 5 = P cheese (5 d); 6 = P-P cheese (5 d); 7 = HPH cheese (5 d); 8 = HPH-P cheese (5 d); 9 = P cheese (12 d); 10 = P-P cheese (12 d); 11 = HPH cheese (12 d); 12 = HPH-P cheese (12 d); 13 = DNA mix of the inoculated strains. HPH = Crescenza cheese from high-pressure homogenized milk; HPH-P = Crescenza cheese from high-pressure homogenized milk with added probiotic bacteria; P = Crescenza cheese from pasteurized milk; P-P = Crescenza cheese from pasteurized milk with added probiotic bacteria.

The SDS-PAGE profiles of the different Crescenza cheese types after 1 and 12 d of refrigerated storage. St = SDS-PAGE molecular weight standard broad range; 1 = P-P cheese (1 d); 2 = P cheese (1 d); 3 = HPH-P cheese (1 d); 4 = HPH cheese (1 d); 5 = P-P cheese (12 d); 6 = P cheese (12 d); 7 = HPH-P cheese (12 d); 8 = HPH-cheese (12 d). HPH = Crescenza cheese from high-pressure homogenized milk; HPH-P = Crescenza cheese from high-pressure homogenized milk with added probiotic bacteria; P = Crescenza cheese from pasteurized milk; P-P = Crescenza cheese from pasteurized milk with added probiotic bacteria.