*3.7.3 Counts of* L. acidophilus *to improve the flavor, and texture*

Kasimoglu et al. [112] demonstrated that the strain of *L. acidophilus* may be utilized in the production of the probiotic Turkish white cheese. To make health claims, the finalize counts of *L. acidophilus* were more than the minimum (107 Cfu g<sup>−</sup><sup>1</sup> ) needed*. L. acidophilus* may also be employed in the production of high levels of proteolysis to improve the flavor, and texture. In addition, vacuum-packed probiotic cheese was demonstrated to be more acceptable after salting than the same cheese kept in salt. The recommended way of preserving probiotic Turkish white cheeses is thus the vacuum packing.
