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Fermented Milks and Milk Products as Functional Foods—A Review
Abstract
Fermented foods and beverages possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented milks and related products. The L. acidophilus and Bifidobacteria spp are known for their use in probiotic dairy foods. Cultured products sold with any claim of health benefits should meet the criteria of suggested minimum number of more than 10⁶ cfu/g at the time of consumption. Yoghurt is redefined as a probiotic carrier food. Several food powders like yoghurt powder and curd (dahi) powder are manufactured taking into consideration the number of organisms surviving in the product after drying. Such foods, beverages and powders are highly acceptable to consumers because of their flavor and aroma and high nutritive value. Antitumor activity is associated with the cell wall of starter bacteria and so the activity remains even after drying. Other health benefits of fermented milks include prevention of gastrointestinal infections, reduction of serum cholesterol levels and antimutagenic activity. The fermented products are recommended for consumption by lactose intolerant individuals and patients suffering from atherosclerosis. The formulation of fermented dietetic preparations and special products is an expanding research area. The health benefits, the technology of production of fermented milks and the kinetics of lactic acid fermentation in dairy products are reviewed here.
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“Their metabolic features not only contribute to the development of desirable sensory characteristics of food products but also allow the nutritional value of the raw material to be maintained or even enhanced [2].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [2]
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Metadata
- Authors
- Shiby, V. K., & Mishra, H. N.
- Affiliations
- Defence Food Research Laboratory (IN)
- Indian Institute of Technology Kharagpur (IN)
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2013-01
- Volume
- 53
- Issue
- 5
- Pages
- 482-496
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2155843018
- Cited by
- 427
- References
- 111
- Citations by year
- 2026: 21 · 2025: 40 · 2024: 42 · 2023: 43 · 2022: 42 · 2021: 46 · 2020: 33 · 2019: 42 · 2018: 31 · 2017: 23 · 2016: 17 · 2015: 26 · 2014: 19 · 2013: 2
- FWCI
- 31.75
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- fermented milk, functional foods, probiotics, lactic acid bacteria, Lactobacillus acidophilus, Bifidobacterium, yogurt, dahi, anticancer activity, serum cholesterol reduction, antimutagenic activity, lactose intolerance, atherosclerosis
- MeSH terms
- Beverages, Bifidobacterium, Dairy Products, Fermentation, Food Microbiology, Food Technology, Humans, Lactobacillus, Lactose Intolerance, Yogurt, Probiotics, Functional Food
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