Application of probiotics in cheese manufacturing - state, perspective
Primena probiotika u proizvodnji sireva - stanje i perspektive
Апстракт
Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products Cheese could offer certain advantages as delivery systems of live probiotics to the gastrointestinal tract, which is the target organ. Cheeses having a higher pH than fermented milks, providing a more stable milieu could support long-term survival. Furthermore, the matrix, high fat content of cheeses may protect the organisms during passage through the gastrointestinal tract. There are relatively few reports concerning cheese as a carrier of probiotics, even though there are small number of probiotic cheeses currently on the market worldwide. Having in mind all of these data it is proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer.
Proizvodnja sireva predstavlja jednu od najvitalnijih grana mlekarske industrije sa godišnjom stopom rasta od 2%, čemu sigurno pogoduje i globalizacija svetskog tržišta. Kada je u pitanju primena probiotika u sirarstvu, tu stvari, za razliku od fermentisanih napitaka, nisu dovoljno ispitane. Imajući u vidu pH sireva, oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva, neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Međutim, trenutno je suviše mali broj sireva sa probioticima na tržištu, ali zato podaci dobijeni na osnovu eksperimenata deluju ohrabrujuće. S druge strane, nedostatak validnih medicinskih istraživanja o delovanju probiotika koji su konzumirani sa sirevima, takođe čini ovu oblast nedovoljno ispitanom. Ako se ima u vidu da proizvodnja funkcionalne hrane ima permanentnu ekspanziju, a da mlečni proizvodi tu zauzimaju vidno mesto, dâ se očekivati da će i sirevi sa probioticima dati doprinos tom trendu.
Кључне речи:
probiotics / cheese / functional food / probiotici / sir / funkcionalna hranaИзвор:
Prehrambena industrija - mleko i mlečni proizvodi, 2003, 14, 1-2, 7-10Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Obradović, Dragojlo B. AU - Radin, Dragoslava AU - Pudja, Predrag AU - Karić, Andjelka S. PY - 2003 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/643 AB - Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products Cheese could offer certain advantages as delivery systems of live probiotics to the gastrointestinal tract, which is the target organ. Cheeses having a higher pH than fermented milks, providing a more stable milieu could support long-term survival. Furthermore, the matrix, high fat content of cheeses may protect the organisms during passage through the gastrointestinal tract. There are relatively few reports concerning cheese as a carrier of probiotics, even though there are small number of probiotic cheeses currently on the market worldwide. Having in mind all of these data it is proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer. AB - Proizvodnja sireva predstavlja jednu od najvitalnijih grana mlekarske industrije sa godišnjom stopom rasta od 2%, čemu sigurno pogoduje i globalizacija svetskog tržišta. Kada je u pitanju primena probiotika u sirarstvu, tu stvari, za razliku od fermentisanih napitaka, nisu dovoljno ispitane. Imajući u vidu pH sireva, oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva, neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Međutim, trenutno je suviše mali broj sireva sa probioticima na tržištu, ali zato podaci dobijeni na osnovu eksperimenata deluju ohrabrujuće. S druge strane, nedostatak validnih medicinskih istraživanja o delovanju probiotika koji su konzumirani sa sirevima, takođe čini ovu oblast nedovoljno ispitanom. Ako se ima u vidu da proizvodnja funkcionalne hrane ima permanentnu ekspanziju, a da mlečni proizvodi tu zauzimaju vidno mesto, dâ se očekivati da će i sirevi sa probioticima dati doprinos tom trendu. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - Application of probiotics in cheese manufacturing - state, perspective T1 - Primena probiotika u proizvodnji sireva - stanje i perspektive EP - 10 IS - 1-2 SP - 7 VL - 14 UR - https://hdl.handle.net/21.15107/rcub_agrospace_643 ER -
@article{ author = "Obradović, Dragojlo B. and Radin, Dragoslava and Pudja, Predrag and Karić, Andjelka S.", year = "2003", abstract = "Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products Cheese could offer certain advantages as delivery systems of live probiotics to the gastrointestinal tract, which is the target organ. Cheeses having a higher pH than fermented milks, providing a more stable milieu could support long-term survival. Furthermore, the matrix, high fat content of cheeses may protect the organisms during passage through the gastrointestinal tract. There are relatively few reports concerning cheese as a carrier of probiotics, even though there are small number of probiotic cheeses currently on the market worldwide. Having in mind all of these data it is proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer., Proizvodnja sireva predstavlja jednu od najvitalnijih grana mlekarske industrije sa godišnjom stopom rasta od 2%, čemu sigurno pogoduje i globalizacija svetskog tržišta. Kada je u pitanju primena probiotika u sirarstvu, tu stvari, za razliku od fermentisanih napitaka, nisu dovoljno ispitane. Imajući u vidu pH sireva, oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva, neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Međutim, trenutno je suviše mali broj sireva sa probioticima na tržištu, ali zato podaci dobijeni na osnovu eksperimenata deluju ohrabrujuće. S druge strane, nedostatak validnih medicinskih istraživanja o delovanju probiotika koji su konzumirani sa sirevima, takođe čini ovu oblast nedovoljno ispitanom. Ako se ima u vidu da proizvodnja funkcionalne hrane ima permanentnu ekspanziju, a da mlečni proizvodi tu zauzimaju vidno mesto, dâ se očekivati da će i sirevi sa probioticima dati doprinos tom trendu.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "Application of probiotics in cheese manufacturing - state, perspective, Primena probiotika u proizvodnji sireva - stanje i perspektive", pages = "10-7", number = "1-2", volume = "14", url = "https://hdl.handle.net/21.15107/rcub_agrospace_643" }
Obradović, D. B., Radin, D., Pudja, P.,& Karić, A. S.. (2003). Application of probiotics in cheese manufacturing - state, perspective. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 14(1-2), 7-10. https://hdl.handle.net/21.15107/rcub_agrospace_643
Obradović DB, Radin D, Pudja P, Karić AS. Application of probiotics in cheese manufacturing - state, perspective. in Prehrambena industrija - mleko i mlečni proizvodi. 2003;14(1-2):7-10. https://hdl.handle.net/21.15107/rcub_agrospace_643 .
Obradović, Dragojlo B., Radin, Dragoslava, Pudja, Predrag, Karić, Andjelka S., "Application of probiotics in cheese manufacturing - state, perspective" in Prehrambena industrija - mleko i mlečni proizvodi, 14, no. 1-2 (2003):7-10, https://hdl.handle.net/21.15107/rcub_agrospace_643 .