Probiotic cheese: Health benefits, technological and stability aspects

Cruz, Adriano G.; Buriti, Flávia Carolina Alonso; Souza, Cínthia Hoch Batista de; Faria, J.A.F.; Saad, Susana Marta Isay

doi:10.1016/j.tifs.2009.05.001

Cited by 270 publications

(112 citation statements)

References 72 publications

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“…The applications of probiotic bacteria in food products are increasing due to their potential health benefits, such as antimicrobial activity, antimutagenic and anticarcinogenic activities, regulation of immune function (including both enhanced immune response to pathogens and down-regulated autoimmune and inflammatory responses), relief in the symptoms resulting from lactose intolerance, relief of constipation, improvement of urogenital health, reduction of Clostridium difficile toxin in subjects taking antibiotics, optimization of vaccine effects, treatment of atopic dermatitis, necrotizing enterocolitis, diarrhoeas, chronic liver disease, pseudomembranous colitis, lactational mastitis, allergic disease and food allergy (Da Cruz et al, 2009;Douglas & Sanders, 2008;Fernandez et al, 2013;Settanni & Moschetti, 2010). However, it is vital for probiotics to present a probiotic function that retains a high survival rate during processing, storing and consuming (Karimi, Mortazavian, & Cruz, 2011).…”

Section: Introductionmentioning

confidence: 99%

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Jia

Gong

2015

CyTA - Journal of Food

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Influence of Lactobacillus casei LC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period La influencia del Lactobacillus casei LC2W en la proteólisis y los compuestos aromáticos del queso Cheddar durante el periodo de maduración Cheddar cheeses were prepared with or without Lactobacillus casei LC2W for studying the survival of the probiotic bacteria and the influence of this strain on cheese proteolysis and aroma compounds of 180 days at 6°C. Following ripening, the probiotic bacteria counts remained about 10 8 cfu/g. In addition, the water-soluble nitrogen (WSN)/total nitrogen (TN) and phosphotungstic acid soluble nitrogen 5% (PTA-SN)/TN had significant differences between cheeses with and without probiotic strain at the end of ripening. Analysis of aroma compounds showed that probiotic cheese had more aroma compounds than control cheese during the ripening period, and principal components analysis (PCA) showed that the aroma profile of the two types of Cheddar cheeses belonged to different areas at the beginning of ripening, but after 180 days of ripening they were in the same area. The study demonstrated that L. casei LC2W can be used as an adjunct culture into Cheddar cheese for making a functional food. Keywords: Cheddar cheese; Lactobacillus casei LC2W; probiotic; functional foodsLos quesos Cheddar se prepararon con y sin Lactobacillus casei LC2W para estudiar la supervivencia de la bacteria probiótica y la influencia de esta sobrecarga en la proteólisis del queso y los compuestos aromáticos durante 180 días a 6°C. Mediante la maduración, los recuentos de bacteria probiótica se mantuvieron alrededor de 10 8 cfu/g. Adicionalmente, el nitrógeno soluble en agua (WSN)/nitrógeno total (TN) y el nitrógeno soluble en ácido fostotúngstico 5% (PTA-SN)/TN tuvieron diferencias significativas entre los quesos con y sin sobrecarga probiótica al final de la maduración. El análisis de los compuestos aromáticos mostraron que el queso probiótico tenía más compuestos aromáticos que el queso control durante el periodo de maduración, además el análisis de compuestos principales (PCA) mostró que el perfil del aroma de los dos tipos de queso Cheddar pertenecía a un área distinta al principio de la maduración, pero después de 180 días madurando, estos estaban en la misma área. El estudio demostró que el L. casei LC2W puede ser utilizado como cultivo auxiliar en el queso Cheddar para la elaboración de alimentación funcional.

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Section: Introductionmentioning

confidence: 99%

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Jia

Gong

2015

CyTA - Journal of Food

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“…Although yoghurt has been the main food matrix to which probiotics have been incorporated, cheese is increasingly considered as a valuable delivery vehicle (Gomes da Cruz et al 2009). Cheddar cheese is most commonly consumed in the form of pressed blocks of ripened cheese.…”

Section: Viability Of Bifidobacterium Longum In Cheddar Cheesementioning

confidence: 99%

“…In yoghurt, such adaptations include carrying out lactose hydrolysis, modifying the starter strains and inoculation levels, adding antioxidants, packaging in anaerobic environments and microencapsulating the probiotic cultures (Champagne et al 2005;Stanton et al 2005). Much less has been done in this area in cheese, but selection of compatible starter, probiotic inoculation practices, microencapsulation and packaging (Gomes da Cruz et al 2009) have been proposed. In most studies, only one treatment has been applied at a time, and little data are available on combined treatments.…”

Section: Viability Of Bifidobacterium Longum In Cheddar Cheesementioning

confidence: 99%

“…Microencapsulation has been suggested as a potential solution to losses in viability due to salting or extended storage (Gomes da Cruz et al 2009). In most cases, the microencapsulation technology was based on microentrapment in gel particles, particularly alginate.…”

Section: Viability Of Bifidobacterium Longum In Cheddar Cheesementioning

confidence: 99%

“…In cottage cheese, it was suggested to add the probiotic culture in the cream dressing rather than in the curds (Blanchette et al 1996). Other studies have examined inoculation at the cheddaring step or at salting (Dinakar and Mistry 1994;Fortin et al 2011;Gomes da Cruz et al 2009). With free cells, these inoculation practices raise the concern of cell losses in whey.…”

Section: Viability Of Bifidobacterium Longum In Cheddar Cheesementioning

confidence: 99%

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Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Fortin¹,

Champagne²,

St‐Gelais³

et al. 2011

Dairy Science & Technol.

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To cite this version:Abstract The goal of this study was to assess the effect of methods of inoculation on the viability of probiotic bacteria during cheddar cheese manufacture as well as their stability during storage. Bifidobacterium longum ATCC 15708 was freeze-dried and microencapsulated by spray-coating. The effect of inoculation of free whole cell or microencapsulated cells at three points during manufacture (milk before renneting, at cheddaring or at salting) on the viable counts in cheese and whey was investigated. Microencapsulation had no effect on viable counts, chemical parameters (lactose, lactic acid, total nitrogen, nitrogen soluble in TCA, moisture) or sensory properties during manufacturing or storage of the fresh cheeses for 14 days. Inoculation of the bifidobacteria in milk before renneting resulted in higher viable counts in comparison to other points of inoculation. Bifidobacteria added at the salting step, which survived pressing, were subsequently more stable during storage than those inoculated in milk. The stability of B. longum 15708 during storage was greater in the pressed cheeses that in the free curds. The results of this study provides technological data for cheese makers on the optimum point of inoculation as well as

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Starter strains and adjunct non‐starter lactic acid bacteria (NSLAB) in dairy products

Dolci¹,

Cocolin²

2017

Microbiology in Dairy Processing

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Probiotic cheese: Health benefits, technological and stability aspects

Cited by 270 publications

References 72 publications

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Starter strains and adjunct non‐starter lactic acid bacteria (NSLAB) in dairy products

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