fermented milk, yogurt, cheese, butter, ice-cream and infant formula. Non dairy products include soy based food, nutrition bars, cereals and juices. These food products are evaluated as effective when besides safety; they maintain viability during food processing, packaging and storage. Also the pH of food is an important feature for the probiotics bacteria to survive and thrive. Many bacteria are destroyed by the poor conditions in the external environment. To avoid this from happening, microencapsulation…
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