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Cited by 427Probiotics and Fermented FoodsInfant Nutrition and HealthFood Nutrient Composition and Product Development

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Fermented Milks and Milk Products as Functional Foods—A Review

Shiby, V. K., Mishra, H. N.·2013·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398.2010.547398
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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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Citations

Cites

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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
DOI
10.1080/10408398.2010.547398
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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