TABLE 1.

Composition and sensory evaluation of control and probiotic Cheddar cheeses^a

Cheese	% Moisture	% Salt	% S/Mb	% Fat	% Protein	pH	Flavor/aroma scorec	Body/texture scored
Trial 1
Control	38.28	1.53	4.0	31.5	26.33	5.4	38	33
NFBC 348	38.24	1.70	4.45	32.0	26.63	5.2	38	33
NFBC 364	39.89	1.23	3.08	31.0	25.79	5.3	39	32
Trial 2
Control	37.48	1.64	4.38	33.0	26.5	5.2	37	33
NFBC 310	35.73	1.81	5.07	33.0	26.99	5.1	39	32
NFBC 321	37.22	1.61	4.33	33.0	27.27	5.1	38	33
NFBC 338	38.01	1.71	4.55	33.0	27.27	5.1	38	32
Trial 3
Control	34.88	2.05	5.88	34.5	26.17	5.4	39	33
NFBC 364	35.14	1.80	5.12	35.0	26.42	5.3	38	33

^aCompositions are presented as means of results of duplicate analyses conducted at 14 days. Sensory evaluation was conducted at 6 months. Probiotic cheeses contained the indicated Lactobacillus adjunct strains. 

^bSalt in moisture. 

^cMaximum score = 45; minimum commercial score = 38. 

^dMaximum score = 40; minimum commercial score = 31.