Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions

Protein isolates of diverse origins are suitable for the enrichment of fermented sheep milk, with 1.5% supplementation proving optimal. Such formulations maintained desirable fermentation dynamics and, in most cases, significantly improved the survival of <i>L. casei</i> and <i>L. johnsonii</i> under simulated gastrointestinal conditions, underscoring their potential in the development of functional probiotic dairy products.