Cheese fortification

Monique Lacroix, Jaejoon Han, Michel Britten, Claude P. Champagne, Patrick Fustier

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Citations (Scopus)

Abstract

Functional dairy products represent an important market. • Microencapsulation may be needed for cheese fortification with functional ingredients. • Emulsions can be used to immobilize lipophilic and hydrophilic active compounds. • There are at least eight challenges for the addition of probiotics in cheese. • The best point of addition of probiotics during Cheddar cheese production is in milk prior to renetting.

Original languageEnglish
Title of host publicationFrom Concepts to Public Health Applications
PublisherSpringer New York
Pages71-86
Number of pages16
Volume2
ISBN (Electronic)9781461471103
ISBN (Print)9781461471097
DOIs
Publication statusPublished - 2013 Jan 1

Fingerprint

Cheese
Probiotics
Drug Compounding
Dairy Products
Emulsions
Milk

Keywords

  • Cheese fortification
  • Emulsion
  • Hydrophilic compounds
  • Hydrophobic compounds
  • Polymeric complexes
  • Probiotic bacteria

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Lacroix, M., Han, J., Britten, M., Champagne, C. P., & Fustier, P. (2013). Cheese fortification. In From Concepts to Public Health Applications (Vol. 2, pp. 71-86). Springer New York. https://doi.org/10.1007/978-1-4614-7110-3_6

Cheese fortification. / Lacroix, Monique; Han, Jaejoon; Britten, Michel; Champagne, Claude P.; Fustier, Patrick.

From Concepts to Public Health Applications. Vol. 2 Springer New York, 2013. p. 71-86.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Lacroix, M, Han, J, Britten, M, Champagne, CP & Fustier, P 2013, Cheese fortification. in From Concepts to Public Health Applications. vol. 2, Springer New York, pp. 71-86. https://doi.org/10.1007/978-1-4614-7110-3_6
Lacroix M, Han J, Britten M, Champagne CP, Fustier P. Cheese fortification. In From Concepts to Public Health Applications. Vol. 2. Springer New York. 2013. p. 71-86 https://doi.org/10.1007/978-1-4614-7110-3_6
Lacroix, Monique ; Han, Jaejoon ; Britten, Michel ; Champagne, Claude P. ; Fustier, Patrick. / Cheese fortification. From Concepts to Public Health Applications. Vol. 2 Springer New York, 2013. pp. 71-86
@inbook{e6e6ff084532427786cbecc0d9a01292,
title = "Cheese fortification",
abstract = "Functional dairy products represent an important market. • Microencapsulation may be needed for cheese fortification with functional ingredients. • Emulsions can be used to immobilize lipophilic and hydrophilic active compounds. • There are at least eight challenges for the addition of probiotics in cheese. • The best point of addition of probiotics during Cheddar cheese production is in milk prior to renetting.",
keywords = "Cheese fortification, Emulsion, Hydrophilic compounds, Hydrophobic compounds, Polymeric complexes, Probiotic bacteria",
author = "Monique Lacroix and Jaejoon Han and Michel Britten and Champagne, {Claude P.} and Patrick Fustier",
year = "2013",
month = "1",
day = "1",
doi = "10.1007/978-1-4614-7110-3_6",
language = "English",
isbn = "9781461471097",
volume = "2",
pages = "71--86",
booktitle = "From Concepts to Public Health Applications",
publisher = "Springer New York",
address = "United States",

}

TY - CHAP

T1 - Cheese fortification

AU - Lacroix, Monique

AU - Han, Jaejoon

AU - Britten, Michel

AU - Champagne, Claude P.

AU - Fustier, Patrick

PY - 2013/1/1

Y1 - 2013/1/1

N2 - Functional dairy products represent an important market. • Microencapsulation may be needed for cheese fortification with functional ingredients. • Emulsions can be used to immobilize lipophilic and hydrophilic active compounds. • There are at least eight challenges for the addition of probiotics in cheese. • The best point of addition of probiotics during Cheddar cheese production is in milk prior to renetting.

AB - Functional dairy products represent an important market. • Microencapsulation may be needed for cheese fortification with functional ingredients. • Emulsions can be used to immobilize lipophilic and hydrophilic active compounds. • There are at least eight challenges for the addition of probiotics in cheese. • The best point of addition of probiotics during Cheddar cheese production is in milk prior to renetting.

KW - Cheese fortification

KW - Emulsion

KW - Hydrophilic compounds

KW - Hydrophobic compounds

KW - Polymeric complexes

KW - Probiotic bacteria

UR - http://www.scopus.com/inward/record.url?scp=85026317099&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85026317099&partnerID=8YFLogxK

U2 - 10.1007/978-1-4614-7110-3_6

DO - 10.1007/978-1-4614-7110-3_6

M3 - Chapter

AN - SCOPUS:85026317099

SN - 9781461471097

VL - 2

SP - 71

EP - 86

BT - From Concepts to Public Health Applications

PB - Springer New York

ER -

Access to Document