Probiotic cheese: health benefits, technological and stability aspects

被引：207

作者：

da Cruz, Adriano Gomes ^{[2
]}

Alonso Buriti, Flavia Carolina ^{[1
]}

Batista de Souza, Cinthia Hoch ^{[1
]}

Fonseca Faria, Jose Assis ^{[2
]}

Isay Saad, Susana Marta ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508000 Sao Paulo, Brazil

[2] Univ Estadual Campinas, Dept Tecnol Alimentos, Fac Engn Alimentos, BR-13083862 Campinas, SP, Brazil

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2009年 / 20卷 / 08期

基金：

巴西圣保罗研究基金会;

关键词：

LACTOBACILLUS-ACIDOPHILUS LA-5; MINAS FRESH CHEESE; BIFIDOBACTERIUM-BIFIDUM BB-12; ORGANIC-ACID PROFILES; LOW-FAT CHEESE; CHEDDAR CHEESE; SENSORY PROPERTIES; REDUCED-FAT; SURVIVAL; PARACASEI;

D O I：

10.1016/j.tifs.2009.05.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：344 / 354

页数：11

共 90 条

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