Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese

Indigenous <i>Lactococcus lactis</i> with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese

Indigenous <i>Lactococcus lactis</i> enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of <i>L. lactis<...

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Bibliographic Details
Main Authors: Justina Mileriene, Loreta Serniene, Kristina Kondrotiene, Valentini Santarmaki, Yiannis Kourkoutas, Agne Vasiliauskaite, Lina Lauciene, Mindaugas Malakauskas
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
indigenous <i>Lactococcus lactis</i>
freeze-drying
thermal drying
immobilization
raisins
curd cheese
Online Access:https://www.mdpi.com/2304-8158/11/9/1311

Internet

https://www.mdpi.com/2304-8158/11/9/1311

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