The bacterium Lactobacillus rhamnosus EM 1107, used in the production of goat milk cheese, was able to survive the digestive process and to control intestinal inflammatory responses. This was the research carried out at the Federal University of Paraíba (UFPB) in partnership with Embrapa and published in the Journal of Functional Foods.
The microorganism is one of the isolates of dairy products of the Caatinga that are studied by Embrapa Goats and Sheep (EC) and partner institutions to be ingredients of dairy products beneficial to health. Among them, a 100% national goat cheese that will have this bacterium in its composition and that is already being tested in the dairy of the Carnaúba Farm, in Taperoá, Paraíba.
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