by gaber | Jul 5, 2023 | Food supplements, Probiotics blend
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...
by gaber | Jun 27, 2023 | Probiotics blend
To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here, we discuss the often-forgotten challenges in manufacturing the probiotic blends and incorporating them in consumer products that provide the required dose at the end of...
by gaber | Jun 14, 2023 | Probiotics blend
In the present work, the combined effect of milk supplementation and probiotic culture composition on acidification, textural properties, and microbiological stability of fermented milks containing probiotic blends, was studied. Three powders (whey, casein...
by gaber | Jun 6, 2023 | Probiotics blend
A stability test of a blend of nine probiotic lactobacilli strains was made in a commercial fruit drink stored at 4 °C for up to 80 days. The pH of the drink was 4.2, which enabled good stability of the probiotics blend during storage. Lactobacillus rhamnosus seemed...
by gaber | May 30, 2023 | Probiotics blend, Sin categoría
The aim of this work was to assess the stability of some commercial probiotics blends after exposure to gastric acid and the possibility of modifying these formulations for delivery into the distal parts of the intestines. Gastrointestinal tolerance tests were...
