Sensory characteristics of probiotic cheese
Subject Areas : Journal of Food Safety and Processing
1 - Tehran Technical and Vocational University, Valiasr Faculty.
Keywords: microorganisms, dairy products, : probiotic cheese, beneficial,
Abstract :
Cheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them, increases the market demand for probiotic cheese. Probiotics often survive in food products at a standard level until consumption without changing the sensory properties of that substance. In relation to the fact that probiotics can have an effect on the taste, texture and appearance of dairy products, the sensory properties of dairy products have been subjected to several studies. In this article, the sensory characteristics of cheese produced by probiotics were investigated.
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