According to a research team at the Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER in Athens, Greek feta cheese could turn probiotic. This would help meet the demand for food to be 'functional' and healthy.
The researchers began with the bacterial strain Lactobacillus planetarum T571 to produce probiotic feta. The results were of a high quality cheese, with characteristics very similar to traditional feta.
The scientists stated to the Dairy Reporter, "In today's global food industry, the probiotic market is encountering an unprecedented growth to conform with the consumer demand for new products with health benefits. Considering the global demand, L. planetarum strain is a promising adjunct candidate to develop functional feta."