Questions to be answered along the essay: How does the encapsulation method affect the viability of Bifidobacterium spp in different products? Do different materials used within the same product show different efficacy on the viability under refrigerated storage?What are the most common used products and techniques to encapsulate? Do different strains react different within different conditions? What techniques are the most efficient? Is there any dairy product mentioned that keeps Bifidobacterium more viable? How does storage and temperature affect probiotic cells resistance? Are there any trends, is micro encapsulation an efficient method to keep probiotics in dairy products? Yes, it is, how do the studies prove it in accordance with other literature? Are dairy products good food matrices for encapsulation?
