مروری بر اثرات ماست و پنیر به عنوان یک محصول پری بیوتیک و پروبیوتیک

Abstract

Yogurt and cheese are suitable mediums for carrying probiotics due to the presence of lactic acid bacteria and their ability to withstand The activity of bile salts. The maximum activity of probiotics occurs when the microorganisms adhere to the intestinal mucosal cells. In contrast, the cells that do not adhere are excreted through the feces without a chance to divide. Therefore, they must be consumed daily to obtain the continuous effect of external probiotics. In this article, probiotic yogurt and cheeses and their impact on consumer health and organoleptic acceptability were investigated, and it was concluded that compared to yogurt, cheese poses challenges when used as a carrier of probiotics due to its high-fat content and relatively lower daily consumption. However, the concentration of probiotics in cheese is 4 to 5 times higher than in yogurt. In terms of organoleptic properties, there is not much difference between probiotic and regular yogurt and cheese.