title: Biocheese: a food probiotic carrier.
abstract: 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.
authors: Department of Molecular Biology, University of León, Campus de Vegazana, 24071 León, Spain.
authors: J M
authors: JM
authors: Castro
authors: Department of Food Science and Technology, University of León, Campus de Vegazana, 24071 León, Spain.
authors: M E
authors: ME
authors: Tornadijo
authors: Department of Food Science and Technology, University of León, Campus de Vegazana, 24071 León, Spain.
authors: J M
authors: JM
authors: Fresno
authors: Department of Food Science and Technology, University of León, Campus de Vegazana, 24071 León, Spain.
authors: H
authors: H
authors: Sandoval
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D005524:Food Technology; D006801:Humans; D050296:Microbial Viability; D019936:Probiotics / Q000032:analysis*