Cheese fortification

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

doi:10.1007/978-1-4614-7110-3_6

Cheese fortification

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

Department of Food Technology

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 language	English
Title of host publication	From Concepts to Public Health Applications
Publisher	Springer New York
Pages	71-86
Number of pages	16
Volume	2
ISBN (Electronic)	9781461471103
ISBN (Print)	9781461471097
DOIs	https://doi.org/10.1007/978-1-4614-7110-3_6
Publication status	Published - 2013 Jan 1

Keywords

Cheese fortification
Emulsion
Hydrophilic compounds
Hydrophobic compounds
Polymeric complexes
Probiotic bacteria

ASJC Scopus subject areas

Medicine(all)

Access to Document

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

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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

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