Article

Technological challenges in the production of a probiotic pasta filata soft cheese

2017-08-01

Abstract excerpt

The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal dige...

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Literature Corpus work: 222aa9e6-ddf0-5128-8bb6-26c72b292f36
DOI: 10.1016/j.lwt.2017.03.039

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