- Probiotic microorganisms in food. Properties, benefits, safety and enumeration
- What are probiotics?
- Benefits claimed for the ingestion of probiotic bacteria
- Probiotic bacteria and other microorganisms
- Characteristics of bifidobacteria
- Mechanisms postulated for the beneficial effects of probiotic bacteria
- Safety of probiotics
- Selection of probiotics
- Minimum concentration of probiotic required for beneficial effect
- Enumeration of probiotic bacteria
- Media for the isolation of probiotic bacteria.
- Survival of probiotic bacteria in commercial yoghurt products
- Some product development considerations
- European Community Regulation no 1924/2006 and health and nutrition claims
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European Community Regulation no 1924/2006 and health and nutrition claims
The regulation will also result in the establishment of nutrient profiles for foods. Once these are established, health claims where any nutrient does not meet the criteria set by the nutrient profile for that food will not be permitted. It will be interesting to see how this works out for traditional foods high in fat for example, many cheeses, which provide major nutrients such as calcium.
How to cite this article
Mullan, W.M.A. (2002) . [On-line]. Available from: http://dairyscience.info/index.php/probiotics/50-probiotics.html?showall=&start=14 . Accessed: 20 May, 2013. Revised 2004, December 2007, last revision February 2008, minor update December, 2008.
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