Artículo
Incorporation of bifidobacteria into cheeses: Challenges and rewards
Fecha de publicación:
05/2004
Editorial:
Elsevier
Revista:
International Dairy Journal
ISSN:
0958-6946
e-ISSN:
1879-0143
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also continue to grow. Probiotic bacteria and bifidobacteria play an important role in gastro-intestinal therapy, but also provide many additional health-promoting benefits. Bifidobacteria require an anaerobic environment and neutral pH to survive and maintain levels greater than 106cfug-1 that is adjudged as the requirement to provide therapeutic benefits. Thus, not all foods provide the optimal environment for the growth of bifidobacteria. Cheese, however, does provide an environment that would be conducive to the long-term survival of bifidobacteria. Effective incorporation of bifidobacteria into cheeses requires that the bifidobacteria maintain their viability throughout processing, without adversely altering sensory characteristics. This review details technological advances shown to be effective in the incorporation of bifidobacteria into cheeses and techniques for the accurate enumeration of these bacteria.
Palabras clave:
Bifidobacteria
,
Cheese
,
Enumeration
,
Probiotic Bacteria
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Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Boylston, Terri D.; Vinderola, Celso Gabriel; Ghodussi, Hamid B.; Reinheimer, Jorge Alberto; Incorporation of bifidobacteria into cheeses: Challenges and rewards; Elsevier; International Dairy Journal; 14; 5; 5-2004; 375-387
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