by Vishnuprasad on  August 4, 2015 at 4:40 PM Health In Focus
 Cheesy Tales: The Pro-Biotic Bacteria in Cheese is Good for Your Gut
Functional foods are those that provide health benefits beyond basic nutrition. Some healthy ingredients are added to produce these extra health benefits. With food industry making a consistent growth over the years, there has always seen a considerable interest in promoting development of new food ingredients and innovations in functional food products.

A recent study jointly conducted by Ludmilla Santana Soares e Barros and Nelson De Carvalho Delfino at Universidade Federal do Recôncavo da Bahia (University) from Brazil, has developed petit-suisse cheese adding probiotic Lactobacillus casei BGP 93 in it.

The petit-suisse cheese is a healthy food with high nutritional value and with fat-soluble vitamins. It was originated in France in the 1850s.

The study determined the physical, chemical and micro-biological viability of the probiotic in petit-suisse cheese during storage period. The results show that Petit-suisse cheese is a good carrier for probiotic micro-organisms, especially Lactobacillus casei BGP-93.

Lactobacillos casei stayed viable during shelf life; the cheese can be a functional product for more than 30 days of storage.

Health Benefits of Petit-Suisse Cheese with Lactobacillus Casei

Lactobacillus casei BGP-93 are live bacteria and yeasts that are good for digestive and immune system. According to nutritionists, the probiotics can also tolerate the acidic environment of the human gastrointestinal tract.

In addition, products with lactobacillus casei can help reduce cholesterol, symptoms of lactose intolerance, risk for bladder cancer and control diarrhea. The probiotic products also adhere to the mucosa in the human intestine and colonize the gastrointestinal tract.

Ingredients and Production of the Petit-Suisse Cheese with Lactobacillus Casei

Skimmed milk powder, commercial coagulant — HA-LA, probiotic culture - lactobacillus casei BGP-93, saccharose - refined sugar, calcium chloride, pasteurized milk cream and UHT milk and full strawberry pulp (Borsato) were used in the production of the petit-suisse cheese.

Milk was reconstituted, pasteurized at 65˚C for 30 minutes and cooled at 35˚C — a process of partial sterilization. Calcium chloride — 25 ml for every 100 L of reconstituted milk powder,   curds at 10%, Lactobacillus casei BGP 93 and lactic yeast were added.

This mixture was then placed in a plastic pail and incubated for 12 hours. Draining was taken on after fermentation to obtain mass.

Two rinsings were carried out with 1 liter of boiled water and cooled each time, till acidic count was close to 4.5. In order to reduce fats at 9%, sugar at 16% and strawberry fruit pulp at 5%, milk cream was added. Then, cheese were disposed in polyethylene pots and stored at a temperature less than 10˚C.

The study, published at the Scientific Research Publishing, noted that the entire production process was conducted at the Laboratory for the Inspection and Technology of Milk in Brazil and its branches of the School of Veterinary Medicine and Animal Science of the Universidade Federal da Bahia.

Cheese - A Great Source of Vital Nutrients

Cheese contains Proteins, Vitamin A, Vitamin B12, Vitamin D and Calcium.

Protein is the key component for the improvement many body functions. Cheese contains high-quality protein with amino acids. Vitamin A plays a vital role in vision and bone growth and even protects us from cancer.

Vitamin B12 is very important for the optimal function of the nervous system and red blood cells. Vitamin D is essential for calcium absorption from the intestine and for the formation and maintenance of bones. Cheese is a rich source of calcium. It is important to consume recommended quantities of calcium to stay healthy and live longer.

How Much Cheese is too much?

According to nutritionists, even a small amount of daily cheese intake can provide you with the recommended daily calcium intake — 1000mg based on a 2000 calorie diet. For example 100g of parmesan cheese contains 1367mg of calcium.

Eat Cheese at the End of Your Meal for this Special Effect

Cheese can also protect your teeth. As a recent study, people who finish a meal with cheese, prevent tooth decay effectively. In that case, remember to eat cheese at the end of your meal and you may be able to protect the teeth from germs and distortion.

Source: Medindia

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