Biocheese: A Food Probiotic Carrier
Joint Authors
Castro, J. M.
Tornadijo, M. E.
Fresno, J. M.
Sandoval, H.
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-02-23
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Castro, J. M.& Tornadijo, M. E.& Fresno, J. M.& Sandoval, H.. 2015. Biocheese: A Food Probiotic Carrier. BioMed Research International،Vol. 2015, no. 2015, pp.1-11.
https://search.emarefa.net/detail/BIM-1056509
Modern Language Association (MLA)
Castro, J. M.…[et al.]. Biocheese: A Food Probiotic Carrier. BioMed Research International No. 2015 (2015), pp.1-11.
https://search.emarefa.net/detail/BIM-1056509
American Medical Association (AMA)
Castro, J. M.& Tornadijo, M. E.& Fresno, J. M.& Sandoval, H.. Biocheese: A Food Probiotic Carrier. BioMed Research International. 2015. Vol. 2015, no. 2015, pp.1-11.
https://search.emarefa.net/detail/BIM-1056509
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1056509
