chapter  44
36 Pages

- Cheese as Probiotic Carrier: Technological Aspects and Benefits

Cheese Production ......................................................................................................................753 44.7 Problems for the Probiotic Bacteria Incorporation into Cheese ................................................ 754

44.7.1 Packing .......................................................................................................................... 754 44.7.2 Temperature ....................................................................................................................755 44.7.3 Salting .............................................................................................................................755

44.8 Microencapsulation .....................................................................................................................756 44.9 Addition of the Probiotic Inoculum in Probiotic Cheese ............................................................757 44.10 Individual and Mixed Probiotic Cultures ...................................................................................757 44.11 Fresh Acid-and Acid/Heat-Coagulated, Fresh Rennet-Coagulated, and Ripened Probiotic