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Cheese Fortification

  • Monique LacroixEmail author
  • Jaejoon Han
  • Michel Britten
  • Claude P. Champagne
  • Patrick Fustier
Chapter
Part of the Nutrition and Health book series (NH)

Abstract

Incorporation of bioactive ingredients in cheese confers several nutritional advantages. However, cheese fortification should ensure the retention and the protection of the bioactivity of the bioactive ingredients in cheese matrix during the process and storage time. Strategies to fortify cheese should be developed to incorporate and protect lipophilic, hydrophilic or insoluble ingredients.

Keywords

Cheese fortification Probiotic bacteria Hydrophilic compounds Hydrophobic compounds Emulsion Polymeric complexes 

Abbreviations

ME

Microencapsulation

W/O/W

Double emulsions: water/oil/water

WP

Whey protein

GA

Gum Arabic

CFU

Colony forming unit

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Monique Lacroix
    • 1
    • 2
    Email author
  • Jaejoon Han
    • 3
  • Michel Britten
    • 2
    • 4
  • Claude P. Champagne
    • 2
    • 4
  • Patrick Fustier
    • 5
  1. 1.INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to FoodLaval CityCanada
  2. 2.INAF-Institute of Nutraceutical and Functional FoodLaval QuébecCanada
  3. 3.Department of Food Bioscience and TechnologyKorea UniversitySeongbuk-gu, SeoulRepublic of Korea
  4. 4.Institute of Nutraceutical and Functional Food (INAF), Food Research and Development Centre, Agriculture and Agri-Food CanadaSt. HyacintheCanada
  5. 5.Food Research and Development Centre, Agriculture and Agri-Food CanadaSt. HyacintheCanada

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