I’m enjoying Gianaclis’ current book and look forward to the next.
Good read here on the trendy topic of probiotics.
Probiotics. The new darling of health and advertising. Do cheeses really contain any of these amazing, essential microbes?
While I have no letters after my name (unless I capriciously add them), it doesn’t require a university degree to understand that bacteria, both beneficial and hurtful, can only live under certain contidions. I am a cheesemaker and I study science as it relates to dairy. I know what cultures I add to milk to make cheese. Very few of these are currently considered probiotic. And even if they were, 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 longterm aging*. In fact, I was at a conference in England this last summer where research into genetically modifying probiotic bacteria to survive cheesemaking and aging was discussed. (Without much enthusiasm on the part…
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