Production Of Probiotic Mozzarella Cheese By Incorporating Locally Isolated Lactobacillus Acidophilus
The present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese.
Probiotic cultures were isolated from different randomly purchased yogurt samples and were identified as
Microbiological analysis of prepared cheese revealed lesser loss of
The addition of probiotics in cheese not only prolongs the shelf-life of cheese but also increases the organoleptic properties of the cheese, making cheese a good delivery system for probiotics.