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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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