National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This investigation aims to explain the efficacy of cheese as a vehicular medium for the administration of probiotics into the human gastrointestinal environment, emphasizing its capacity to augment the survival rates of these advantageous microorganisms. Probiotics, acknowledged for their contributory effects on health when administered in appropriate quantities, have been progressively integrated into a diverse array of dairy products, such as fermented beverages, yogurt, and, notably, cheese. The objective of this paper is multifaceted: initially, it seeks to rationalize and elucidate the potential advantages of employing cheese as a conduit for probiotics, spotlighting its proficiency in sustaining the viability of these organisms. Subsequently, the research examines the physicochemical and organoleptic properties of cheese infused with probiotics in comparison to conventional cheese variants devoid of probiotics. Finally, the study provides a comprehensive overview of the health benefits derived from the incorporation of probiotics into cheese, underlining the significant role these fortified dairy products play in the augmentation of dietary health through the facilitation of beneficial microbial activity within the gastrointestinal tract.
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