Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Arona F PiresNatali G MarnotesAmal BellaJorge ViegasDavid M GomesMarta Fernandes HenriquesCarlos José Dias PereiraPublished in: Journal of the science of food and agriculture (2020)
Ultrafiltration of bovine whey allows for the efficient production of bovine whey cheeses. The addition of cream fermented with Kefir or BB12 appears to be an efficient methodology to incorporate Kefir or probiotic bacteria in Requeijão, improving its nutritional and sensory characteristics, alongside the potential for the extension of its shelf-life. © 2020 Society of Chemical Industry.