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cheese or yogurt .. what is the better carrier?

Printed From: Dairy Science and Food Technology
Category: Pro and prebiotics
Forum Name: Pro and prebiotics
Forum Description: Discussion about prebiotics and probiotic cultures
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=358
Printed Date: 04 Aug 2020 at 6:58am
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Topic: cheese or yogurt .. what is the better carrier?
Posted By: Tarik Anwar
Subject: cheese or yogurt .. what is the better carrier?
Date Posted: 08 May 2013 at 11:34pm

cheese or yogurt .. what is the better probiotics  carrier?

- in the begining, I would like to thank all members in this forum . becuse you succeeded to change it from just forum to Encyclopedia
 
- we know that probiotic bacteria must be present in adequate numbers in the product to achieve their theraputic effects in the host .
 
- many researches studied many types of yoghurts and chesses and other dairy products  as carriers for probiotics .
 
- cheese or yogurt that is the question !
 
- what is the better probiotics  carrier?
 
- in spite of the majority of researches focus on yogurt as a good carrier , but actually  cheese  is better than yogurt as a probiotic carrier  because of many reason :
 
1- the starter cultures in yogurt production are Streptococcus thermophilus and Lactobacillus bulgaricus. Lactobacillus bulgaricus
is known to produce ahigh amount of H2O2 and this appears to decreased viability of probiotics ( which donot possess catalase an enzyme) in the product .(1)
- on the other hand , the main starter culture in cheese production is Lactococcus lactis ssp lactis which improve the survival of probiotics specially  Bifidobacteria  in fermented milk products .(2)
 
2- Cheese having a higher PH than fermented milk and providing amore stable media and could support Long-term survival.
 
3- The matrix and high fat content (high solids content) of cheese may protect the organisms during passage through the  gastrointestinal tract .
 
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Refrences :
1- (Tamime,2005); ( Elizabeth Wei-yinng, 2009).
2- T.Odamki ,2011.
3-(Gomea. 1995);(Dinaker and Mistry ,1999).



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