Technological and health aspects of probiotic cheese
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Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Nova Science Publishers, Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
There have been numerous scientific studies on the incorporation of probiotic bacteria into foods in the literature since their health promoting effects have been well established about two decades ago. Among the foods, dairy products have a distinct place in delivering probiotics into human gut, as these products provide probiotic bacteria with a suitable environment in which their growth are stimulated. During the last two decades, significant attention has been paid to fermented dairy products containing probiotic bacteria originating from the human intestine. Up until now, physical, chemical and sensory properties of such products have been well documented and some products have already been commercialized. However, probiotics may show rather low viability in yogurt and other fermented dairy products due to their acidic nature. Because of its higher pH, fat content and more solid consistency, cheese offers certain advantages over fermented milk products in terms of delivering viable probiotics to the human gut and, therefore, has been considered to be an ideal vehicle for probiotic uptake. Although, cheese provides many advantages regarding probiotic uptake, the growth and viability of probiotics in cheese depend largely on manufacturing practices. Cheddar type scalded cheeses, for example, have been proved to be more suitable for inclusion of probiotics than brined or high cooked cheeses. Stimulative or inhibitive effect(s) of metabolites generated by classical cheese starters and/or natural cheese flora on the probiotics is another issue that needs to be investigated in detail. The relationship between probiotic adjuncts and the quality of the cheeses after ripening or maturation is yet to be established for many varieties. Finally, in the most recent works, some probiotic strains have been shown to be able to produce bioactive peptides and angiotensin converting enzyme-inhibitor peptides (ACE-I) which further contributes to their already established health promoting effects. This review details technological advances shown to be effective in the incorporation of probiotic bacteria into cheeses and techniques for the accurate enumeration of these bacteria in the presence of complex cheese flora. The systematic approach for the screening probiotic effect in fresh and mature cheeses, impact of the processing parameters on viability of probiotics, methods of protecting probiotics against harsh environmental conditions in cheese (i.e. microencapsulation, addition of probiotics, effective packaging etc.) and health aspects of probiotics with specific reference to cheese applications are also included in this review.
Açıklama
Anahtar Kelimeler
Cheese, Bacteria, Cheese Matrix, Fermentum
Kaynak
Cheese: types, nutrition and consumption
WoS Q Değeri
Scopus Q Değeri
N/A
