Methods of improving the viability of probiotic microorganisms in Dairy products

The health effects of probiotic products are not covered by anyone.These effects appear in the final consumer when probiotic bacteria live and with a specific number in the product until the last day of expiry. Different countries have determined the minimum amount of probiotic bacteria per gram of product, taking into account the effective factors of bioavailability with probiotic and the possibility of their disappearance when passing through the small intestine and gut. At least CFU / gr 107 in Japan and at least 106 CFU / gr in Iran. In this paper, the effective factors on the improvement viability of probiotic bacteria such as the species used in the starter, the type of packaging, the ratio of inoculum, the fermentation model microcapsulation of bacteria, the addition of nutritional ingredients to milk, the use of oxygen purifiers and addition Cysteine has been discussed

کلیدواژه ها:

Ultrasonic ، Dairy industry ، Homogenization