Tastier and healthier - the role of probiotics in cheese

摘要

Functional foods were a hot topic at the Dairy Science World Series, Cheese Science 2006 in Sydney. Keynote speaker Paul Ross of Teagasc, Moorepark Food Research Centre in Cork, Ireland, talked to Australian Dairy Foods about using cheese as a delivery vehicle for probiotic cultures and biogenic health-promoting substances. Health-conscious consumers now usually reach for fermented milks or yogurts to get their daily dose of beneficial probiotic bacteria. Soon, they may be having their probiotics ona cracker with a glass of wine.