Cheese fortification

Monique Lacroix, Jaejoon Han, Michel Britten, Claude P. Champagne, Patrick Fustier

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Citations (Scopus)


Functional dairy products represent an important market. • Microencapsulation may be needed for cheese fortification with functional ingredients. • Emulsions can be used to immobilize lipophilic and hydrophilic active compounds. • There are at least eight challenges for the addition of probiotics in cheese. • The best point of addition of probiotics during Cheddar cheese production is in milk prior to renetting.

Original languageEnglish
Title of host publicationFrom Concepts to Public Health Applications
PublisherSpringer New York
Number of pages16
ISBN (Electronic)9781461471103
ISBN (Print)9781461471097
Publication statusPublished - 2013 Jan 1

Bibliographical note

Publisher Copyright:
© Springer Science+Business Media New York 2013. All rights are reserved.


  • Cheese fortification
  • Emulsion
  • Hydrophilic compounds
  • Hydrophobic compounds
  • Polymeric complexes
  • Probiotic bacteria

ASJC Scopus subject areas

  • General Medicine


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