Process for the preparation of cream cheese low sodium added to Lactobacillus acidophilus microencapsulated by spray chilling and cream cheese

摘要

Process for the preparation of requei] to creamy low sodium added to lactobacill US acidophil US microencapsulated by spray chilling and cream cheese.The technical sector of the invention: food technology, the present invention relates to a process for the preparation of cream cheese low sodium added to the microcapsules of probiotic bacteria of the genus Lactobacillus produced by the process of spray chilling in which M. Assa obtained by the process of coagulation enzyme or acid is added to the mixture sodium chloride / sodium chloride pOtu00e1ssio, subjected to melting, added micro encapsulated probiotic bacteria of the genus Lactobacillus produced by the process of spray chilling, mould and placed on coolant temperature, the present invention tells the product low sodium added to cream cheese Microcapsules of probiotic bacteria of the genus Lactobacillus, produced by the process of spray chilling.