Lactobacillus paracasei P1-3, DSM 13433 when used as an adjunct in the manufacture of low fat cheese reduces the bitter flavour associated with low-fat cheeses

摘要

Described is a new strain Lactobacillus paracasei P1-3, DSM 13433, or a variant thereof, which can be used as an adjunct in the manufacture of cheese. The invention also refers to cheese containing the strain, especially low-fat cheese, having a reduced bitterness.