Technological aspects, health benefits, and sensory properties of probiotic cheese

Abstract

Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. Probiotics have been incorporated recently in many dairy products, such as fermented beverages, yogurt, and cheese. Cheese is a suitable carrier for the probiotics into the human intestine. The objectives of this work are to highlight and review the importance of using cheese as delivery for probiotics and its high potential to increase the viability of probiotics. Secondly, this review presents the physiochemical characteristics of probiotic cheese and its sensory characteristics as compared to the nonprobiotic cheese. Finally, this work emphasizes the health benefits of integrated probiotics in cheese.