Fermented Milks and Milk Products as Functional Foods—A Review

@article{Shiby2013FermentedMA,
  title={Fermented Milks and Milk Products as Functional Foods—A Review},
  author={V. K. Shiby and H. Mishra},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2013},
  volume={53},
  pages={482 - 496}
}
Fermented foods and beverages possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented milks and related products. The L. acidophilus and Bifidobacteria spp are known for their use in probiotic dairy foods. Cultured products sold with any claim of health benefits should meet the criteria of suggested minimum number of more than 106 cfu/g at the time of consumption. Yoghurt is redefined as a… Expand
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