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

The DOI matches its Crossref record; 332 of the 332 references it cites were found in a registry or an index.

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.

Overview

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Crossref · 10.1111/1541-4337.12755

Cites

332 of 332 references verified0 citation errors · 0 not checkable

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Citations

Cites

1 retracted

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Research works printed but not linked: 2

  1. Haynes I. N., 2002, Survival of probiotic cultures in low‐fat ice‐cream, Australian Journal of Dairy Technology, 57, 10
  2. 10.1016/s0928‐8244(01)00257‐7 · DOI

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Metadata

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
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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