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Use of Fermented Milk Drink in Manufacturing White Soft Cheese
Probiotic white soft cheese ‘Kesong puti’ can be prepared using a commercially available fermented milk drink as starter. This is an alternative to using pure bacterial culture because it is cheaper and easier. Lactobacillus casei strain Shirota with some other useful lactic acid bacteria in the fermented milk drink survive and multiply during white soft cheese preparation. A viable bacterial count remains even after refrigeration for one week. This ability to survive refrigeration is important in making sure that there are enough amounts of the probiotic bacteria to promote the health benefits that can be derived from eating probiotic soft white cheese.
Dairy technology
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Public Domain


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