End of Project ReportGrowing public awareness of
diet-related health benefits has fuelled the demand for probiotic foods.
These foods contain probiotic bacteria which are described as live microbial
supplements that improve the intestinal microbial balance and are intended for maintenance of health and/or the prevention of disease. Probiotic bacteria for human
use must be proven to be safe and beneficial, and should preferably be of human origin as
evidence suggests that these bacteria are species specific and perform best in the species
from which they were isolated. They must also retain both viability and efficacy in a
particular food product throughout its shelf-life, and following consumption. Above all
however, probiotic food products must be proved effective in controlled validated clinical
trials.
Dairy foods, including in particular, fermented milks and yogurt are among the best
accepted food carriers for probiotic cultures. The aim of this study was to develop new
probiotic foods, particularly, the production of high quality Cheddar cheese containing high
levels of probiotic bacteria.Department of Agriculture, Food and the Marin