프로바이오틱스를 활용한 치즈 산업 활성화 방안

• Published in: Journal of Dairy Science and Biotechnology Vol. 41; no. 4; pp. 163 - 178
• Main Authors: 어주영, Ju Young Eor, 이제인, Jane Lee, 문다예, Daye Mun, 김영훈, Younghoon Kim, 오상남, Sangnam Oh
• Format: Journal Article
• Language: Korean
• Published: 한국낙농식품응용생물학회 30.12.2023
• Subjects: cheese; dairy food; food; probiotics; 축산학; dairy food; food; probiotics; cheese
• ISSN: 2733-4554; 2733-4562
• DOI: 10.22424/jdsb.2023.41.4.163

The market size of functional health foods has experienced substantial growth driven by increasing consumer interest. In particular, the application of functional probiotics in various food products has resulted in consistent and progressive growth. One promising category is the application of probiotics in the manufacturing of cheese, which aligns with the rising demand for functional foods among consumers. The inherent advantages of cheese and probiotics provide consumers with a broad selection of functional foods. Therefore, it is crucial to identify functional probiotics that can withstand the cheese manufacturing process and exert significant effects on the flavor and taste of cheese. In this review, we discuss several strategies aimed at developing probiotic-supplemented cheeses for future dairy food markets.