How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, a millennial knowledge of their production. These dairy products potential nutritional value, taking food industries to invest, nowadays, in functional healthy appeal due changes habits diet population. The addition natural ingredients from vegetables fruits into fermented milks is tendency nowadays. inclusion additives may change texture, composition, sensory attributes increase shelf life since some compounds are related high antioxidant activity, which decreases development deteriorating microorganisms. called bioactive synthesized by plants also contribute milk formulation, special fruits, acceptance. Several classes associated several health benefits base many studies about reported this review. This theory background becomes essential for future development.