Probiotic cheese: Health benefits, technological and stability aspects

This review presents the technological hurdles involved in the development and stability of probiotic cheeses. Firstly, the potential of cheese as a food probiotic carrier is discussed, emphasizing its advantages, when compared to fermented milks and yogurts. Fresh cheese and ripened cheeses are als...

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Bibliographic Details
Published inTrends in food science & technology Vol. 20; no. 8; pp. 344 - 354
Main Authors Gomes da Cruz, Adriano, Alonso Buriti, Flávia Carolina, Batista de Souza, Cínthia Hoch, Fonseca Faria, José Assis, Isay Saad, Susana Marta
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2009
Subjects
cheese ripening
cheese starters
cheesemaking
cheeses
consumer attitudes
dynamic programming
food marketing
food safety
health foods
health promotion
lactic acid bacteria
laws and regulations
literature reviews
new products
physicochemical properties
probiotics
process control
product development
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Summary:This review presents the technological hurdles involved in the development and stability of probiotic cheeses. Firstly, the potential of cheese as a food probiotic carrier is discussed, emphasizing its advantages, when compared to fermented milks and yogurts. Fresh cheese and ripened cheeses are also discussed, and questions concerning the viability of probiotic cultures in these foods are considered. Overall, the manufacture of probiotic cheese should have minimum changes when compared to traditional products. In addition, the physico-chemical parameters that influence the quality of these products must be measured, aiming at process optimization.
Bibliography:http://dx.doi.org/10.1016/j.tifs.2009.05.001
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ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2009.05.001