Probiotic cheese: new opportunities

Ouwehand, Arthur C. and Ibrahim, Fandi and Jorgensen, Preben and Forssten, Sofia D. and Roytio, Heikki (2011) Probiotic cheese: new opportunities. Technical Report. Techno scienze Publisher.

Full text not available from this repository.


Cheese has been shown to be an appropriate carrier for selected strains of probiotics. The functionality ofprobiotics in cheese has, however, been less investigated. A model simulating the human gastrointestinal tract showed thatL. acidophilus NCFM and L. rhamnosus HN001 in Gouda cheese survived passage through the upper gastrointestinal tract.Furthermore, the amount of total lactobacilli, L. acidophilus, and L. rhamnosus increased significantly in the colonicfermentation simulations, compared to the non-probiotic control cheese. A human feeding trial showed that consumptionof probiotic cheese (15 g, 109 CFU/day) increased both natural killer cell activity and phagocytic activity. The results showthat cheese is an appropriate carrier for probiotics and maintains their functionality.

Item Type: Monograph (Technical Report)
Additional Information: AgroFood Industries - Monographic Supplement Series Dietry Fibres Vol 22 (2) 2011
Uncontrolled Keywords: Probiotics, Cheese, Auto-immune function
Subjects: Q Science > QR Microbiology
Q Science > QR Microbiology > QR180 Immunology
Divisions: Faculty of Health & Science > Department of Science & Technology
Depositing User: Kristina Hearnden
Date Deposited: 23 Jul 2015 09:12
Last Modified: 03 Nov 2017 09:16

Actions (login required)

View Item View Item