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BioMed Research International
Volume 2015, Article ID 723056, 11 pages
Review Article

Biocheese: A Food Probiotic Carrier

1Department of Molecular Biology, University of León, Campus de Vegazana, 24071 León, Spain
2Department of Food Science and Technology, University of León, Campus de Vegazana, 24071 León, Spain

Received 8 July 2014; Revised 6 September 2014; Accepted 21 October 2014

Academic Editor: John Andrew Hudson

Copyright © 2015 J. M. Castro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization.