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Functional Foods in Relation to Health and Disease (New Probiotic Cheddar Cheese).

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Keywords
Functional foods, Probiotic cheddar cheese, Probiotic bacteria, Health, Spray dried skim milk powders, Immune response
Date
2000-09-01
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Food Programme End of Project Reports
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eopr-4266.pdf
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http://hdl.handle.net/11019/1289
Citation
Stanton, C., Ross, P., Fitzgerald, G., Collins, K., Gardiner, G., Functional Foods in Relation to Health and Disease (New Probiotic Cheddar Cheese), End of Project Reports, Teagasc, 2000.
Abstract
Growing public awareness of diet-related health benefits has fuelled the demand for probiotic foods. These foods contain probiotic bacteria which are described as live microbial supplements that improve the intestinal microbial balance and are intended for maintenance of health and/or the prevention of disease. Probiotic bacteria for human use must be proven to be safe and beneficial, and should preferably be of human origin as evidence suggests that these bacteria are species specific and perform best in the species from which they were isolated. They must also retain both viability and efficacy in a particular food product throughout its shelf-life, and following consumption. Above all however, probiotic food products must be proved effective in controlled validated clinical trials. Dairy foods, including in particular, fermented milks and yogurt are among the best accepted food carriers for probiotic cultures. The aim of this study was to develop new probiotic foods, particularly, the production of high quality Cheddar cheese containing high levels of probiotic bacteria.
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