Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses

Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses

The study on the use of skimmed milk and buttermilk separation products obtained by membrane filtration and the Lactobacillus acidophilus LA-5 probiotic culture in the production of fresh cheeses was undertaken. Membrane separation products – micellar casein concentrate (MMC), buttermilk protein c...

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Bibliographic Details
Main Authors: Jarosław Kowalik, Marika Bielecka, Aneta Dąbrowska, Marek Aljewicz, Katarzyna Staniewska, Katarzyna Kiełczewska, Anna Lis, Michał Smoczyński
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2025-04-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
dairy products
milk protein
lactobacillus acidophilus
calcium
phosphorus
colour
rheological characteristics
microstructure
sensory analysis
Online Access:https://journal.pan.olsztyn.pl/Use-of-High-Protein-Milk-Preparations-in-the-Production-of-Probiotic-Fresh-Cheeses,203483,0,2.html
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