Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces

Lactic acid bacteria counts in probiotic white cheese produced by immobilized Lactobacillus casei cells on fruit pieces and free L. casei cells during ripening for 71 d at 4 to 6°C.

Kinetics of pH during lactic acid fermentation of whey by: a) Lactobacillus casei cells immobilized on apple pieces only, withdrawn from salted cheese (■), b) L. casei cells immobilized on pear pieces only, withdrawn from salted cheese (●), c) remaining mass of salted cheese produced by L. casei cells immobilized on apple pieces (▴), d) remaining mass of salted cheese produced by L. casei cells immobilized on pear pieces (▾), e) salted cheese containing free L. casei cells (♦), and f) salted rennet cheese (+), after ripening for 7 mo.