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 stability 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 tested, aiming at process optimization.

Source of the article:

https://www.sciencedirect.com/science/article/abs/pii/S0924224409001770

Source of the image used in the article:

Imagen de Racool_studio en Freepik

La entrada Probiotic cheese: Health benefits, technological and stability aspects se publicó primero en Gabarito Erudito.