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Article: Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces
- Article from:
- Journal of Dairy Science
- Article date:
- May 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association May 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Lactobacillus casei cells were immobilized on fruit (apple and pear) pieces and the immobilized biocatalysts were used separately as adjuncts in probiotic cheese making. In parallel, cheese with free L. casei cells and cheese only from renneted milk were prepared. The produced cheeses were ripened at 4 to 6°C and the effect of salting and ripening time on lactose, lactic acid, ethanol concentration, pH, and lactic acid bacteria viable counts were investigated. Fat, protein, and moisture contents were in the range of usual levels of commercial cheeses. Reactivation in whey of L. casei cells immobilized on fruit pieces after 7 mo of ripening showed a higher rate of pH decrease and ...
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