The Use of Probiotic Microorganisms in Cheese
Selin Kalkan*
Faculty of Engineering, Department of Food Engineering, Giresun University, Turkey
Submission: January 27, 2019;Published: February 14, 2019
*Corresponding author: Selin Kalkan, Faculty of Engineering, Department of Food Engineering, Giresun University,28200, Giresun, Turkey
How to cite this article: Selin Kalkan. The Use of Probiotic Microorganisms in Cheese. Dairy and Vet Sci J. 2019; 10(1): 555778. DOI: 10.19080/JDVS.2019.10.555778
Abstract
Probiotics are live microbial food additives that provide beneficial effects on host health by providing and improving intestinal microbial balance. To date, the most popular food systems used as carriers of probiotic bacterial cultures are fresh fermented products such as yogurt and fermented milk. In the studies focusing on the expanding probiotic product class, very few researchers and dairy companies have worked on the production of cheese varieties that contain a high number of probiotic cultures. In this review, some examples of the studies on development strategies of probiotic cheese and the inclusion of probiotics in cheese are discussed.
Keywords: Cheese; Probiotic; Dairy
Introduction
Live microorganisms that have a positive effect on the health of the host organism when they are consumed sufficiently are defined as probiotics [1]. Probiotic microorganisms reach the intestines by preserving their vitality in the mouth, digestive system, upper respiratory tract, and urogenital system because of their consumption. The microorganism cultures show a biological effect on the intestinal wall by developing in the gastrointestinal tract [2,3]. Today, the most commonly used probiotics are Lactobacillus spp. The reason for this is that they have been used in the first scientific theories to investigate the positive effects of probiotics [4]. Lactobacillus, Streptococcus, Enterococcus, Leuconostoc, Pediococcus, and Bifidobacterium spp. are frequently used. In addition, yeasts such as Saccharomyces cerevisiae and bacterial species such as Bacillus spp. (exp. B. clausii) also used as probiotics [5]. E. faecalis and E. faecium species were found in most of the food, human and animal isolates.
Yogurt and fermented milk beverages, which are the most emphasized foods on the development of probiotic dairy products, are freshly consumed and their shelf life is short. Compared to these products, identification of probiotic cultures in cheeses with a longer ripening time and shelf life or research on the enrichment of cheese in this type of culture provides the potential for improving the health and quality of the product. In this review, critical points about probiotic cheese production and quality are discussed in the light of the available literature. In the last part, the results of the research on the production of probiotic cheese are given.
Cheeses as a Carrier of Probiotic Microorganisms
Cheese contributes to the prolonged viability of probiotic microorganisms in their production and storage compared to other products when considering pH, oil content, oxygen level, and storage conditions [6-8]. In general, cheeses (4.8-5.6 pH) have a very high pH compared to fermented milk (3.7-4.3 pH) and provide a more stable environment supporting the long-term viability of acid-sensitive probiotic microorganisms. In addition, cheese has higher buffering capacity than yogurt [7,9]. The metabolic activity of the bacteria in cheese creates an anaerobic environment that supports the development and viability of anaerobic probiotic microorganisms within a few weeks of ripening in cheese. In addition, the relatively high fat content of the cheese matrix and cheese provides protection against probiotic bacteria throughout the gastrointestinal tract [8]. Careful selection of the strains to be used in the production of probiotic cheese is critical in protecting and maintaining the viability of probiotic bacteria in the cheese matrix [10-15]. Interactions between probiotic bacteria and starter microorganisms used in production can change the viability of probiotics within the product and may negatively affect product properties.
Probiotic bacteria are used successfully in the production of many types of cheese [16,17]. The success of adding probiotic bacteria to cheeses depends on factors such as the species and strain used, the activity of lactic acid bacteria used in production, cheese composition, production and maturation conditions. In practice, probiotic microorganisms most commonly encountered for use in cheese production are Bifidobacteria, Lactobacilli and Enterococci [18-23].
Applications of Probiotic Cheese
In the studies focusing on the expanding probiotic product range, very few researchers and dairy enterprises have studied the production of cheese varieties that contain a high number of probiotic cultures [24-29]. Studies on probiotic cheese production are summarized in Table 1.
Conclusion
Producing cheeses containing probiotics will enable competition among dairy producing companies and increase the production of more nutritious and physiological quality dairy products. Generally, different types of cheese are consumed at least once a day (especially breakfast) in different regions of the world. Therefore, the use of cheeses as a carrier of probiotics is an important and effective approach. For successful use of probiotic bacteria in cheese, may possibly because probiotics maintain their vitality throughout the shelf life of the product and do not adversely affect the composition, flavor, texture and other sensory properties of the cheese.
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