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

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    Author
    STANTON, CATHERINE cc
    Ross, R Paul
    Fitzgerald, Gerald F
    Collins, K.
    Gardiner, Gillian E.
    Keyword
    Functional foods
    Probiotic cheddar cheese
    Probiotic bacteria
    Health
    Spray dried skim milk powders
    Immune response
    Date
    2000-09-01
    
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    URI
    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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