Dairy products and probiotics – present state
2011
Obradović, D., Faculty of Agriculture, Belgrade - Zemun (Serbia)
Fermented dairy foods containing beneficial bacteria have been around for thousand of years. These bacteria are called probiotics which when administrated in adequate amounts; confer a health benefit on the host. Scientists are investigating whether dairy products are the preferred delivery vehicle for these probiotic cultures. The evidence for the impact of probiotics on diverse end points of human health is mounting, driving the commercial development of products containing them. As a consequence of this explosion of scientific publications the list of patents and products on the market has been continuously expanding. Main role of starter cultures in dairy industry consists in the production of organic acids, aromatic compounds and obtaining appropriate sensory characteristics. When it comes to probiotics all the above effects are negligible but the emphasis is placed on health effects. Therefore probiotic cultures have been exploited extensively by the dairy industry as a tool for the development of novel functional products. However, it is important that probiotic products meet appropriate international standards, and contain appropriately characterized organisms, in shelf-stable formulations that have been shown in well-designed clinical studies to confer defined health benefits on the consumer. This medical data will further dispel the doubts in certain scientific circles and at the same time provide consumers with the assurance that consuming foods with probiotics is an effective way to improve general health. This indicates that the industrial application of probiotics has a secure future.
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