INDUSTRIAL USE OF IMMOBILIZED LACTIC BACTERIA IN LIQUID OR LYOPHILIZED FORM FOR THE PRODUCTION OF MILK PRODUCTS

摘要

Liquid and/or lyophilized immobilized lactic bacteria in fruit (entire fruit, piece of fruit, fresh or dried fruit), fruit pulp, cereals or combination thereof are used in the industrial/ handicraft preparation of milk products (all kind of cheese, yogurt and milk-derived desserts) for enhancing the functional and beneficial action of these milk products, improving their nutritional components and extending the duration of their preservation.