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Probiotic Cheeses




Source of Recipe


Internet


Recipe Introduction


Cheeses are excellent carriers for probiotics -- their low acidity and high fat preserve and nurture the microorganisms while they move through the digestive system. Cheeses that contain probiotics are either aged or made from raw, unpasteurized milk.
Types

Raw cheese -- made from raw, unpasteurized cow or goat's milk -- comes in almost any variety. Cheddar, feta and Gouda are common probiotic cheeses as are provolone, Edam, brick, caciocavallo, Emmental and Gruyere. When purchasing cheese, look for the words "organic," "probiotic," or "made from raw milk" on the label.
- See more at: http://www.livestrong.com/article/376811-what-raw-cheese-has-probiotics/#sthash.0feZow1d.dpuf

Probiotic Cheeses

Cheeses are excellent carriers for probiotics -- their low acidity and high fat preserve and nurture the microorganisms while they move through the digestive system. Cheeses that contain probiotics are either aged or made from raw, unpasteurized milk.
Types

Raw cheese -- made from raw, unpasteurized cow or goat's milk -- comes in almost any variety. Cheddar, feta and Gouda are common probiotic cheeses as are provolone, Edam, brick, caciocavallo, Emmental and Gruyere. When purchasing cheese, look for the words "organic," "probiotic," or "made from raw milk" on the label.
- See more at: http://www.livestrong.com/article/376811-what-raw-cheese-has-probiotics/#sthash.0feZow1d.dpuf


• Aged cheese contains some, but not all cultures produce probiotics. Fermented cheeses include cheddar, Swiss, Parmesan, Gouda and many others. Most cheeses like these start with lactic acid bacteria which form lactic acid which causes the milk to form curds and whey. The curds are allowed to ferment for days, weeks and sometimes years. Chemicals are formed by the bacteria as the cheese sets, giving it distinctive flavor.

when cheese is aged, the bacteria gradually die off as they run out of food to metabolize. So even when probiotic cultures are used, they do not survive long term aging


In order to be probiotic, the bacteria must survive the harsh environment of our stomach and travel on to the next portions of our digestive system. Not very many bacteria have this capability – the stomach is one of the first defenses against bacterial contamination of food!
Probiotic bacteria in food must have a source of nourishment – or they will die (unless, of course, they are held in stasis through something such as freezing). This is true of all bacteria. Once a food is fully fermented, the bacteria begin to perish unless fermentation is suspended – through refrigeration or some other means. Even then, their life span is limited.
High heat, such as scalding or boiling, kills all but bacteria that are capable of forming spores that protect them from the heat. So even if milk or cheese or whey contains probiotic bacteria if it is cooked they will die.

Probiotics are living bacteria that when ingested, become located within the lower intestines, where they can do their work to help keep us healthy.