The effect of milk fat substitution with palm fat on lactic acid bacteria counts in cheese-like products

The viability of L. acidophilus NCFM was significantly correlated with product type and the time of ripening and storage. The counts of L. acidophilus NCFM were higher in ripened cheeses than in cheese-like products. L. paracasei LPC-37 cultures were characterised by higher viability rates in products than L. acidophilus NCFM.