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Details for article 12 of 43 found articles
| Title: |
FERMENTED MILK AS A FUNCTIONAL FOOD |
| Author: |
Irena Rogelj |
| Appeared in: |
Poljoprivreda |
| Paging: | Volume 6 (2000) nr. 1 pages 105-107 |
| Year: |
2000 |
| Contents: |
Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fermented milk with probiotic bacteria has again become the prominent representative of this new category of food. Milk alone is much more than the sum of its nutrients. It contains an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth, and immunoregulation. When fermented milk is enriched with probiotic bacteria and prebiotics it meets all the requirements of functional food. The possible positive effects of enriched fermented milk on host health will be reviewed |
| Publisher: |
Faculty of Agriculture in Osijek (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 12 of 43 found articles
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