Biocheese: A Food Probiotic Carrier

This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, out...

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Detalles Bibliográficos
Autores principales: Castro, J. M., Tornadijo, M. E., Fresno, J. M., Sandoval, H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4352748/
https://www.ncbi.nlm.nih.gov/pubmed/25802862
http://dx.doi.org/10.1155/2015/723056
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author Castro, J. M.
Tornadijo, M. E.
Fresno, J. M.
Sandoval, H.
author_facet Castro, J. M.
Tornadijo, M. E.
Fresno, J. M.
Sandoval, H.
author_sort Castro, J. M.
collection PubMed
description This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization.
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spelling pubmed-43527482015-03-23 Biocheese: A Food Probiotic Carrier Castro, J. M. Tornadijo, M. E. Fresno, J. M. Sandoval, H. Biomed Res Int Review Article This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization. Hindawi Publishing Corporation 2015 2015-02-23 /pmc/articles/PMC4352748/ /pubmed/25802862 http://dx.doi.org/10.1155/2015/723056 Text en Copyright © 2015 J. M. Castro et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Castro, J. M.
Tornadijo, M. E.
Fresno, J. M.
Sandoval, H.
Biocheese: A Food Probiotic Carrier
title Biocheese: A Food Probiotic Carrier
title_full Biocheese: A Food Probiotic Carrier
title_fullStr Biocheese: A Food Probiotic Carrier
title_full_unstemmed Biocheese: A Food Probiotic Carrier
title_short Biocheese: A Food Probiotic Carrier
title_sort biocheese: a food probiotic carrier
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4352748/
https://www.ncbi.nlm.nih.gov/pubmed/25802862
http://dx.doi.org/10.1155/2015/723056
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AT fresnojm biocheeseafoodprobioticcarrier
AT sandovalh biocheeseafoodprobioticcarrier

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