Minas Frescal Cheese as a Probiotic Carrier

Pimentel, Tatiana Colombo; Marcolino, Vanessa Aparecida; Barão, Carlos Eduardo; Klososki, Suellen Jensen; Rosset, Michele

doi:10.1007/978-3-319-54528-8_66-1

Cited by 2 publications

(2 citation statements)

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“…Furthermore, the potential probiotic should not negatively affect sensory properties when applied to food (Vasiljevic & Shah, ), and its health effects should be clinically validated for it to be deemed suitable (Hill et al., ). While strains that do not meet all of these criteria may still be useful as probiotics, strains that fail to meet the minimum selection criteria are unlikely to be competitive products within the market (Pimentel et al., ).…”

Section: What Are Probiotics?mentioning

confidence: 99%

“…Metabolic products or cell components of probiotic bacteria should not have or produce any pathogenic, poisonous, mutagenic, or carcinogenic effects on the host. Antagonism to gastrointestinal pathogens is also desirable in such a strain, and no plasmid transfer mechanism should be observed, that is, the strain must be genetically stable (Pimentel, Marcolino, Barão, Klososki, & Rosset, 2018;Sangami & Sri, 2017;Vinderola, Gueimonde, Gomez-Gallego, Delfederico, & Salminen, 2017).…”

Section: What Are Probiotics?mentioning

confidence: 99%

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Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

125

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: What Are Probiotics?mentioning

confidence: 99%

Section: What Are Probiotics?mentioning

confidence: 99%