Cheese fortification

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

doi:10.1007/978-1-4614-7110-3_6

Cheese fortification

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

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

8 Citations (Scopus)

Abstract

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 language	English
Title of host publication	From Concepts to Public Health Applications
Publisher	Springer New York
Pages	71-86
Number of pages	16
Volume	2
ISBN (Electronic)	9781461471103
ISBN (Print)	9781461471097
DOIs	https://doi.org/10.1007/978-1-4614-7110-3_6
Publication status	Published - 2013 Jan 1

Bibliographical note

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

Keywords

Cheese fortification
Emulsion
Hydrophilic compounds
Hydrophobic compounds
Polymeric complexes
Probiotic bacteria

ASJC Scopus subject areas

General Medicine

Access to Document

10.1007/978-1-4614-7110-3_6

Cite this

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title = "Cheese fortification",

abstract = "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.",

keywords = "Cheese fortification, Emulsion, Hydrophilic compounds, Hydrophobic compounds, Polymeric complexes, Probiotic bacteria",

author = "Monique Lacroix and Jaejoon Han and Michel Britten and Champagne, \{Claude P.\} and Patrick Fustier",

note = "Publisher Copyright: {\textcopyright} Springer Science+Business Media New York 2013. All rights are reserved.",

year = "2013",

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doi = "10.1007/978-1-4614-7110-3\_6",

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T1 - Cheese fortification

AU - Lacroix, Monique

AU - Han, Jaejoon

AU - Britten, Michel

AU - Champagne, Claude P.

AU - Fustier, Patrick

N1 - Publisher Copyright: © Springer Science+Business Media New York 2013. All rights are reserved.

PY - 2013/1/1

Y1 - 2013/1/1

N2 - 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.

AB - 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.

KW - Cheese fortification

KW - Emulsion

KW - Hydrophilic compounds

KW - Hydrophobic compounds

KW - Polymeric complexes

KW - Probiotic bacteria

UR - https://www.scopus.com/pages/publications/85026317099

U2 - 10.1007/978-1-4614-7110-3_6

DO - 10.1007/978-1-4614-7110-3_6

M3 - Chapter

AN - SCOPUS:85026317099

SN - 9781461471097

VL - 2

SP - 71

EP - 86

BT - From Concepts to Public Health Applications

PB - Springer New York

ER -

Cheese fortification

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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