Paper Title
Acid whey Concentrate as a Carrier for Lactobacillus Paracasei 11 for Fresh Cheese Microbiological Quality

Abstract
The demand for healthy foods without artificial food additivesis constantly increasing.Naturally preserved food by using bioprotective cultures could be an alternative for chemical preservatives. Indigenous antimicrobial Lactic as eibacillus paracasei A11 strain with broad spectrum of antifungal activity in vitrowas selectedas a model strain for cultivation in liquid acid whey protein concentrate (AWPC) to be used in liquid and freeze-dried form on fresh acid-curd cheese for its quality maintenance. Plain AWPC and resultant fermentate (108 cfu/ml) in wet and freeze-dried form were tested for their bioprotection properties on fresh acid-curd cheese. AWPC fermentates with L. paracasei A11 strain were able to significantly reduce yeast, mold, and enterobacteria counts by 1 log (p ≤ 0.05), diminishing off-flavors during extended storage, thus prolonged cheese shelf-life up to 6 days. Keywords – Lactic as Eibacill us Paracasei, Acid Way Protein Concentrate, Fermentates, Acid-Curd Cheese, Bioprotection.