*3.7.2 Bacterial viability protection during* in vitro *gastric transit simulation in fresh cheese from Argentina*

Vinderola et al. [111] examined fresh cheese from Argentina a type of soft rindless cheese that have a 12-day maturation at 5°C before it is sold on the market. The following parameters are shown in this cheese: 5.29 pH, 58% humidity (w/w), 12% fat (w/w), 23% proteins (w/w), 0.9% salt (w/k), ashes (w/w), 40.8% dry matter (w/w) and 0.6% calcium (w/w). This product has shown suitable for the preservation and consumption of probiotic microorganisms. It gives a certain level of bacterial viability protection during in vitro gastric transit simulation.
