Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits
نویسندگان
چکیده
منابع مشابه
Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits
Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation process 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 nutritional value under controlled conditions. These prod...
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Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing ...
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Sphingolipids are found in all eukaryotic and some prokaryotic cells. Milk and dairy products are one of the most important sources of sphingolipids. This compounds participate in a variety of indispensable metabolic, neurological, and intracellular signaling processes. Sphingolipids and their derivatives are highly bioactive compounds with anti-cancer, bacteriostatic and cholesterol-lowering p...
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Fermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria. When examining worldwide, various dairy products which are different in name but similar in content can be found and those products are an important part of human diet (Tamime & Marshall, 1997; Moayednia et al., 1999; Tamime & Robinson, 1999; Nilsson et al...
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Gut microflora is considered very important for maintenance of human health. The inherent growth of these microorganisms is also related to diet. Lactobacillus and bifidobacteria are of prime importance in this respect. Milk and fermented dairy products are considered as very good source of these microorganisms. Thus, an investigation is carried out to isolate and characterize a potential probi...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2011
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2011.21006