Abstract
The aim of this study was to determine survival of Bifidobacterium lactis and its effect on some physico-chemical properties during the ripening of Lighvan cheese. Lighvan cheese from ewe's and goat's milk was produced according to a traditional protocol, and with the addition of 9.0 log10 cfu of fresh cells per gram of B. lactis. The effect of time on survival of B. lactis during the ripening of probiotic Lighvan cheese was significant (p 0.01) effect on the chemical composition and sensory characteristics of the traditional Lighvan cheese. Key words: Probiotic, Lighvan cheese, Bifidobacterium lactis.
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