Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits
Parmjit S. Panesar
DOI: 10.4236/fns.2011.21006   PDF    HTML     28,929 Downloads   60,024 Views   Citations


Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.

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P. Panesar, "Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits," Food and Nutrition Sciences, Vol. 2 No. 1, 2011, pp. 47-51. doi: 10.4236/fns.2011.21006.

Conflicts of Interest

The authors declare no conflicts of interest.


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