In Vitro Digestive Stability and Bioactive Enhancement of Probiotic Feta-Type Cheese from Malabari Goat Milk

A study was aimed to evaluate the effect of simulated in vitro digestion on the viability and bioactive properties of probiotic Feta-type cheese developed from Malabari goat milk using Lactiplantibacillus plantarum ADMG1 as a probiotic adjunct. The cheese was evaluated for probiotic viability and bioactivity before and after simulated in vitro digestion. Antioxidant activity increased significantly from 15.26 to 22.72% (P<0.05) and a-glucosidase inhibitory activity from 17.77 to 21.12% (P<0.01), indicating improved bioavailability of bioactive components. Probiotic viability of 8.00±0.43 × 108 CFU/g was obtained in ripened cheese, confirming the survivability of probiotics in cheese after in vitro digestion. These results support the use of goat milk cheese as a potential carrier of probiotics and bioactive compounds.