Background

Although the consumption of processed foods is growing in overseas markets, the increased awareness of consumers to health and wellbeing in recent years has led to a decline in the growth of processed food sales in the Western market. The added pressure on the food manufacturing industry to increase the perceived healthiness of processed foods has opened up new market potential in the area of fortified processed foods, such as processed cheeses.

Scope and approach

This review paper provides an overview of the current methodologies into the production of a processed cheese with added health benefits, including the use of probiotics and prebiotics, vitamin and mineral fortification and the addition of plant macromolecules.

Key findings and conclusions

Processed cheeses with increased health benefits have been of great interest to manufacturers, with reduced salt and reduced fat options commercially available. Although processed cheeses fortified with vitamins, mineral, probiotics and prebiotics are not as widespread, further work in these areas has been identified as a way to produce high value processed cheese products with added health benefits.

中文翻译：

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加工奶酪强化的技术参数和最新进展的综述

背景

尽管海外市场上加工食品的消费在增长，但近年来消费者对健康和福祉的意识增强，导致西方市场加工食品销售的增长下降。食品制造行业增加加工食品的健康感的附加压力为强化加工食品（例如加工奶酪）领域打开了新的市场潜力。

范围和方法

这篇综述文章概述了加工奶酪的当前生产方法，该方法具有更多的健康益处，包括使用益生菌和益生元，强化维生素和矿物质以及添加植物大分子。

主要发现和结论

具有增加的健康益处的加​​工奶酪已经引起了制造商的极大兴趣，减少了盐分和减少了脂肪的市售选择。尽管强化了维生素，矿物质，益生菌和益生元的加工奶酪并不普及，但在这些领域的进一步工作已被确定为生产具有高健康益处的高价值加工奶酪产品的方法。