Probiotic cultures in the cheese industry

Abstract

The microbial community has many important functions in the intestinal ecosystem. The different populations of this community establish interactions that keep them in a state of dynamic equilibrium which disturbance may affect the human wellbeing. The maintenance or restoration of the healthy status is the major claim of regular probiotics consumption. Recent criteria for the selection of probiotic strains highlight safety and functional properties, independently of the strain origin. Dairy products are frequently chosen as delivery vehicles of probiotic microorganisms to the intestine. The nutritional requirements of the probiotic strains and their tolerance to the manufacturing and storage stress are some of the aspects to consider for new products development. Cheese suitability for probiotics inclusion should be highlighted. However, certain technological characteristics of cheese manufacture must be considered when designing a probiotic cheese in order to maintain cell viability and quality characteristics. Functionality of each new cheese developed should be assessed in animal models and clinical trials before qualifying the product as a probiotic cheese.