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The potential therapeutic benefits of consuming ‘health‐promoting’ fermented dairy products: a brief update
Author(s) -
Itsaranuwat Pariyaporn,
AlHaddad Khawla S H,
Robinson R K
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00106.x
Subject(s) - prebiotic , probiotic , dairy industry , health benefits , business , consumption (sociology) , microbiology and biotechnology , risk analysis (engineering) , marketing , food science , medicine , biology , traditional medicine , social science , genetics , sociology , bacteria
Despite the publication of a few contrary indications, the general consensus seems to be that the regular consumption of probiotic cultures, perhaps accompanied by ‘prebiotic’ compounds, improves the healthy operation of the digestive system of a typical consumer. Whether other benefits follow is a more contentious issue, especially for a given individual. Nevertheless, the dairy industry needs to be aware of the various ideas that are currently being explored, and this brief review seeks to summarize some recent findings.