Related Experiment Video
Updated: Apr 15, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Biocheese: a food probiotic carrier
J M Castro1, M E Tornadijo2, J M Fresno2
1Department of Molecular Biology, University of León, Campus de Vegazana, 24071 León, Spain.
Abstract:
This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization.
More Related Videos
Related Concept Videos
Probiotics
Microbes in Food Production
Microbes in the Production of Fermented Foods
Microorganisms in Agriculture and Food industry
Microorganisms in Medicine and Therapeutics
Functions of the Gut Microbiota

