Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits
By P. Panesar. 2011
119 citations recorded by the source corpus.
Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.
Subfields: Animal Science and Zoology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/8a49483c6903fcc092a38884142ea98684e8f6a8
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Citations in the corpus
- The Role of Lactic Acid Bacteria in Milk Fermentation (2014, background): “Recently, there is a growing interest to develop a variety of fermented milk products for other beneficial purposes, particularly for health purposes and preventing of toxins produced by foodborne pathogens and spoilage bacteria that enter human body [1,2,5,6].”