Cheese fortification

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

Research output: Chapter in Book/Report/Conference proceedingChapter

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

Keywords

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

ASJC Scopus subject areas

  • Medicine(all)

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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