Mini ReviewOpen Access

The Production of a Minas Frescal Prebiotic Cheese Obtained by Ultra Filtration, Enriched with Fibers

Volume 3 - Issue 5

**Nawal Krayyem Arbex*^1,2, Junio Cesar Jacinto de Paula² and Denise Sobral²**

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- ¹Gastronomy Faculty, Centro de Ensino Superior, Brazil
- ²Instituto de Laticínios Cândido Tostes (ILCT)/Epamig, Brazil
*Corresponding author: Nawal Krayyem Arbex, Gastronomy Faculty, Centro de Ensino Superior, Juiz de for a, Instituto de Laticínios Cândido Tostes (ILCT)/ Epamig, Brazil

Received: April 09, 2018; Published: April 18, 2018

DOI: 10.26717/BJSTR.2018.03.000974

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Abstract

The goal of this study is to review the current available ultra filtration of prebiotic cheeses and its many benefits to human health and gastronomy, and to propose its use at the production of a regional Brazilian cheese. Since the 1970s, many kinds of cheese were produced through ultra filtration. Thus, different kinds of cheese such as camembert, cream cheese, gorgonzola and others were successfully produced, assuring a high quality standard for them. An initiative in Brazil intends to produce a known regional kind of cheese, named ´Minas Frescal´, through ultra filtration and to enrichen it with fibers, thus introducing a new industrial standard for this typical Brazilian cheese in the regional market of the State of Minas Gerais, homeland of this cheese.

Keywords: Cheese; Health; Prebiotic; Ultra Filtration; Brazilian Cheese

Abstract| Introduction| The Minas Frescal Cheese: Features and Importance| The use of Ultra Filtration on the Production of the Minas Frescal Cheese Prebiotics Industrial Goal: to Produce a ´Minas Frescal´ Cheese by Ultra Filtration in Brazil Methodology Conclusion References