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Factors for incorporating probiotics into processed cheese, Are these…
Factors for incorporating probiotics into processed cheese
Regulatory Guidelines of Probiotics
Regulatory aspects of probiotics
Ireland
What is the minimum/ maximum amount allowed
EU Regulations
Labelling and compliance (Ireland & EU)
FSAI
EU Directives
Are there are mandatory labelling that needs to be on products with probiotics eg/ storage instructions
Safety assessment requirements
GRAS & QPS
Are there any probiotics that cannot be used in the USA
EFSA
Are there any probiotics that cannot be used?
Processed cheese
(PC): Composition and Production
Methods of production
Acidification Process
Types of ingredients in these methods?
What are the cook temps in these methods?
What is the shear method is it low/ high?
Emulsification processes
Blending Method
Global market for processed cheese
Net worth
what is the global demand for PC
Leading products
Is there any probiotic PC products on the markets
Challenges in incorporating probiotics into processed cheese
Thermal stability of probiotics during cheese processing
To find out if some probiotics survive the high cook temp in developing PC
Viability of probiotics during storage
Is there specific storage conditions for probiotic PC compared to traditional PC
Influence of pH, water activity, and fat content on probiotics
What is the biggest factor for survival of probiotics
Methods to enhance probiotic stability and viability in PC
microencapsulation
Direct integration
Spray drying
Are these methods viable in industry?
What will be the storage conditions of the food product containing the encapsulated prior to consumer use?
Which particle size and density are needed to no affect product?
What are the triggers and mechanisms of release?
What are the cost constraints?
which genus is most viable in industry?
Storage and stability
Cultivation methods
Availability
Are there any cost constraints?
Nutritional and functional attributes
What makes it popular
Are there any probiotics PC products on market
PC compared to traditional cheese
why is it harder to add probiotics into traditional cheese
Lactic Acid Bacteria (LAB)
Lactobacillus Species
Bifidobacterium Species
Probiotic Bacteria Characteristics and Health Benefits
Types of Probiotic
Spore-Forming Probiotics
What are the different types of probiotic bacteria?
What are the different strains used in the genus?
Used in the food industry?
What are their characteristics?
Can they be used in PC processing
What is the best probiotic to use?
Probiotic delivery in PC
Bacterial Probiotics
Yeast Probiotics
Fermented Food-Specific Probiotics