Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92690
Type: Artigo de periódico
Title: Probiotic Cheese: Health Benefits, Technological And Stability Aspects
Author: Gomes da Cruz A.
Buriti F.C.A.
Batista de Souza C.H.
Fonseca Faria J.A.
Isay Saad S.M.
Abstract: 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 cheese and ripened cheeses are also discussed, and questions concerning the viability 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 measured, aiming at process optimization. © 2009 Elsevier Ltd. All rights reserved.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.tifs.2009.05.001
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-67651098830&partnerID=40&md5=35114158fdec44e5647069d1cb389598
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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