White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

The aim of the present study is the evaluation of a novel potentially probiotic <i>Lactobacillus paracasei</i> SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to p...

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Bibliographic Details
Main Authors: Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani, Loulouda Bosnea
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Applied Sciences
Subjects:
white brined cheese
cheese quality
ripening
prebiotic
probiotic
aromatic profile
Online Access:https://www.mdpi.com/2076-3417/11/13/6182

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