Probiotics and prebiotics in dairy products.

VINDEROLA, G.; DE LOS REYES-GAVILÁN, C.; REINHEIMER, J.

Innovation in Food Engineering: New Techniques and Products

CRC Press

Lugar: Boca Raton; Año: 2008;

Topics Ø      Definition of probiotics. Microorganisms used. Ø      Traditional fermented milks vs. fermented milks carrying probiotic bacteria. Ø      Isolation, identification and characterization of potential probiotic bacteria. Ø      Beneficial effects ascribed to probiotic bacteria and fermented dairy products. Preventive or therapeutic effects? Ø      Production of probiotic cultures: culture media and conservation processes (spray-dried, lyophilized and frozen cultures). Ø      Probiotics in fermented dairy products. Ø      Probiotics as adjuncts cultures and probiotics as starter cultures. Ø      Enumeration of probiotic bacteria in dairy products. Challenges, hurdles and achievements. Ø      Technological and physicochemical factors that affect the viability of probiotic bacteria in dairy products. Ø      Viability versus functionality. Ø      Microencapsulation of probiotics. Ø      New technologies for the development of probiotic foods (HPH). Ø      Translation of functional effects to other food matrix: dried cell-free fractions of fermented milks. Ø      Probiotics in the future (ver paper sobre restaurants y probióticos, astronautas). Ø      The concept of prebiotics. General features of these substrates. Ø      Types of prebiotics according to their chemical composition, chain-length, and origin. Ø      Health benefits attributed to prebiotics. Ø      Technological properties of prebiotics. Ø      Laboratory and industrial production of prebiotics. Ø      Use of prebiotics in dairy products. Ø      Synbiotics: their use in dairy products.