Yaourts et autres laits fermentés | Yoghurts and other fermented milks
2011
Bourlioux, Pierre | Braesco, Véronique | Mater, Denis D.G.
Fermented milks, the most renown one being yoghurt, are obtained through the action of lactic acid bacteria, including Streptococcus thermophilus and other bacteria belonging for most to the genera Lactobacillus and Bifidobacterium. The product should be maintained at cold temperatures as bacteria should remain numerous and alive until consumption. The variety of the bacterial strains and added ingredients (sugar, fruits) leads to a large number of products characterized by a moderate energy density and a significant calcium content. They should thus not be forgotten when one attempts to reach nutritional balance. Yoghurts and numerous fermented milks display functionalities relevant to health, which are linked to the bacterial strains they contain. Yoghurt favours lactose digestion and some fermented milks improve symptoms of irritable bowel syndrome. Other fermented milks can be active on the immune system.
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