Probiotic Cheeses

• Published in: Probiotic Foods and Beverages pp. 35 - 52
• Main Authors: Balthazar, Celso Fasura, Chamberland, Julien, Gentès, Marie-Claude
• Format: Book Chapter
• Language: English
• Published: United States Springer 2023; Springer US
• Series: Methods and Protocols in Food Science
• Subjects: Bacteria; Cheese; Dairy; Functional; Healthy; Probiotic
• ISBN: 1071631861; 9781071631867
• ISSN: 2662-950X; 2662-9518
• DOI: 10.1007/978-1-0716-3187-4_2

Chemical and microbiological stresses experienced by probiotic bacteria in certain fermented milks, especially in low-pH products, led to loss of viability in commercial products in a strain- and product-dependent manner. In this scenario, cheeses appeared as a valid alternative for delivering probiotic bacteria. A large number of scientific reports showed the suitability of different kind of cheeses for protecting cell viability due to special characteristics of this food matrix, especially in fresh and semi-hard cheeses. Yet, certain technological characteristics of cheese manufacture should still be considered when designing a probiotic cheese such as salt content, heating of the curd, temperature during ripening, or cheese shelf life in order to improve the cell viability and the sensory features of the product. For the moment, the market success of probiotic cheese is still far behind that of probiotic fermented milks. The suitability of cheese for the inclusion of probiotics should be highlighted, leading to the development of novel functional cheeses. As well, there is no single recipe for selecting the appropriate probiotic for large-scale application. A deep overview of the process and factors to ensure viability of the probiotic throughout cheese processing and shelf life has to be performed, as well, consumer’s acceptability, because probiotic selection should have minimal impact on taste and texture. Sensory testing and quality control plan are tools that the dairy industry can rely on to assess these changes and as a decision-making aid.