Aziz Homayouni, Fereshteh Ansari, Aslan Azizi, Hadi Pourjafar* and Masuod Madadi Pages 15 - 28 ( 14 )
This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms, factories are recommended producing it in large quantities.
Carrier, cheese, deliver, fresh cheese, human gut, probiotics, ripened cheese.
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Islamic Azad University, Urmia Branch, Urmia