Nutritional and healthful aspects of cultured and culture-containing dairy foods.

@article{Shahani1979NutritionalAH,
  title={Nutritional and healthful aspects of cultured and culture-containing dairy foods.},
  author={Khem M Shahani and R C Chandan},
  journal={Journal of dairy science},
  year={1979},
  volume={62 10},
  pages={1685-94}
}
Nutritional and therapeutic qualities of fermented dairy products are reviewed. Partial hydrolysis of milk constituents (proteins, fats, and lactose) in yogurt, cheese, and other cultured dary foods appears to contribute to their increased digestibility. Lactase and other constituent enzymes of various culturing organisms should contribute to assimilation of lactose by lactose intolerant individuals. Several lactic cultures synthesize certain B-vitamins in fermented dairy products. In contrast… CONTINUE READING