Stavropol, Russian Federation
Stavropol, Russian Federation
Alginate microcapsulation of synbiotics was applied to soft feta cheese to improve its functional properties by maintaining the viability of probiotic cultures during production and storage. The synbiotic additive was a mix of Lactococcus lactis and Lactobacillus plantarum with oligofructose and inulin. The method of polymer encapsulation made it possible to enhance the performance of prebiotics in functional food and extend its shelf life. The finished product was analyzed for physicochemical parameters, microbiological safety, sensory characteristics, and probiotic count at various stages of storage and production.
soft cheese, probiotics, lactobacilli, encapsulation, functional food product, quality assessment
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