Cited by 195Probiotics and Fermented FoodsAdvanced Scientific Research MethodsProtein Hydrolysis and Bioactive Peptides

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Probiotics in the dairy industry—Advances and opportunities

Gao, Jie, Li, Xiyu, Zhang, Guohua, Sadiq, Faizan Ahmed, Simal‐Gandara, Jesus, Xiao, Jianbo, Sang, Yaxin·2021·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/1541-4337.12755

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Abstract

The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.

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Haynes I. N., 2002, Survival of probiotic cultures in low‐fat ice‐cream, Australian Journal of Dairy Technology, 57, 10
10.1016/s0928‐8244(01)00257‐7 · DOI

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276

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Authors: Gao, J., Li, X., Zhang, G., Sadiq, F. A., Simal‐Gandara, J., Xiao, J., & Sang, Y.
Affiliations: Hebei Agricultural University (CN)
Shanxi University (CN)
Jiangnan University (CN)
Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology University of Vigo – Ourense Campus Ourense Spain
University of Macau (MO)
Corresponding author: Zhang, Guohua
Sang, Yaxin
ORCID: Gao, Jie
Li, Xiyu
Zhang, Guohua
Sadiq, Faizan Ahmed
Xiao, Jianbo
Sang, Yaxin
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2021-05-03
Volume: 20
Issue: 4
Pages: 3937-3982
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/1541-4337.12755
OpenAlex: W3157426639
Cited by: 195
References: 332
Citations by year: 2026: 23 · 2025: 41 · 2024: 59 · 2023: 39 · 2022: 27 · 2021: 6
FWCI: 2.98
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
ORCA Online Research @Cardiff (Cardiff University) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Keywords: probiotics, dairy products, starter cultures, fermented milk, yogurt, cheese, infant formula, paraprobiotics, postbiotics, probiotic stability, functional dairy products, health-promoting properties, physicochemical properties, nutritional properties
MeSH terms: Animals, Cheese, Dairying, Humans, Milk, Yogurt, Probiotics

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Probiotics in the dairy industry—Advances and opportunities

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