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 |
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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 | |
Publication status | Published - 2013 Jan 1 |
Keywords
- Cheese fortification
- Emulsion
- Hydrophilic compounds
- Hydrophobic compounds
- Polymeric complexes
- Probiotic bacteria
ASJC Scopus subject areas
- Medicine(all)