Photo from wikipedia
Fermented milks are an excellent vehicle for the inclusion of functional ingredients of dairy or non-dairy origin, such as probiotic bacteria, prebiotic carbohydrates, dietary fiber, and antioxidant compounds, among others.… Click to show full abstract
Fermented milks are an excellent vehicle for the inclusion of functional ingredients of dairy or non-dairy origin, such as probiotic bacteria, prebiotic carbohydrates, dietary fiber, and antioxidant compounds, among others. Lactic bacteria contribute to the bacteriological safety of the product and confer it a feature series from a sensorial, technological and nutritional point of view (Santillán-Urquiza et al., 2014; Holck et al., 2017). Beneficial properties of fermented milks can be attributed to the microorganisms and the different products released during the fermentation process (Leroy & De Vuyst, 2004; Marco et al., 2017).
Journal Title: Food Science and Technology
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!