Application of Microencapsulation on Probiotic cheddar cheese ripening

Micro and Nanoencapsulation are most practical and effective techniques for functional foods as probiotics, Prebiotics and Synbiotics. In order to increase of shelf life of probiotics and also improving of some physico-chemical properties of Cheddar cheese, microencapsulation technique canbe used effectively in this field. Due to the importance of Cheddar cheese ripening, it is necessary to maintain the favorable conditions for survival of probiotics and also enhance of ripening time via controlled release.

کلیدواژه ها:

Probiotic ، Microencapsulation ، Cheddar Cheese ، Ripening