Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures

@article{Piaia2003AssessmentOT,
  title={Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures},
  author={Martine Piaia and Jean-michel Antoine and Jos{\'e}-antonio Mateos-guardia and Antony Leplingard and Irene Lenoir-Wijnkoop},
  journal={Microbial Ecology in Health and Disease},
  year={2003},
  volume={15},
  pages={79 - 87}
}
This document addresses nutritional and functional changes brought about by heat treatment of yogurt containing live cultures. Several lines of research evidence suggest that these products are not equivalent. Recent research shows that yogurt bacteria are able to survive passage through the human intestine. Yogurt containing viable starter cultures has been shown to improve lactose digestion in lactose-intolerant people; heat treatment of the product diminishes this improvement. There are… 
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