Review Article: Sensory Characteristics of Probiotic Cheese
Article first published online: 24 AUG 2012
© 2012 Institute of Food Technologists
Comprehensive Reviews in Food Science and Food Safety
Volume 11, Issue 5, pages 437–452, September 2012
How to Cite
Karimi, R., Sohrabvandi, S. and Mortazavian, A. M. (2012), Review Article: Sensory Characteristics of Probiotic Cheese. Comprehensive Reviews in Food Science and Food Safety, 11: 437–452. doi: 10.1111/j.1541-4337.2012.00194.x
- Issue published online: 24 AUG 2012
- Article first published online: 24 AUG 2012
- MS 20120172 Submitted 2/5/2012, Accepted 4/10/2012.
Abstract: Cheese has a good potential for delivery of probiotic microorganisms into the human intestine. In addition, the very wide variety of cheese types all over the world, consumption of cheese by almost everybody, as well as the high nutritional value of cheese constitute growing market for probiotic cheese. Probiotic microorganisms must survive in food products above a standard level until the time of consumption without adversely changing their sensory attributes. Since probiotic microorganisms could affect the flavor, texture, and appearance of dairy products, the sensory attributes of these products have been the subject of numerous studies. This article reviews the sensory characteristics of cheese as affected by probiotic microorganisms.