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

Isolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese

Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...

Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder

Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated.  Materials & Methods: Butter samples (500 ...

Probiotic bacteria: safety, functional and technological properties.

During the past two decades probiotic (health promoting) micro-organisms have been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms. Safety aspects include specifications such as origin (...

Effect of starter bacteria on phisico-chemical and sensory properties of iranian white cheese

Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.

BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...