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Probiotic fermented milks: Present and future
Author(s) -
SÁNCHEZ BORJA,
De Los REYESGAVILÁN CLARA G,
MARGOLLES ABELARDO,
GUEIMONDE MIGUEL
Publication year - 2009
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 - 10.1111/j.1471-0307.2009.00528.x
Subject(s) - probiotic , health benefits , fermentation , microbiology and biotechnology , food science , dairy industry , business , fermented milk products , fermentation in food processing , functional food , biology , human health , bacteria , lactic acid , medicine , environmental health , traditional medicine , genetics
Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro‐organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilisation of live micro‐organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges.