Nutritional aspects of fermented milk products

Abstract

Fermented milk products are a palatable and economical source of a wide range of nutrients. The nutrient composition is similar to that in milk, but concentrations of vitamins are in general a little lower, with the possible exception of folic acid. Concentrations of lactic acid, galactose, free amino acids and fatty acids are increased as a result of the fermentation. Lactose‐intolerant individuals tolerate lactose when it is consumed in yoghurt better than when it is taken in the equivalent quantity of milk. The mechanism of this effect has not been clearly established. By far the greatest proportion of published material freely available in the West concerns yoghurt; reference is made to other cultured products where results are available to indicate interesting differences.

Enhancing the Microbiological Stability of Malt and Beer - A Review

“…L-lactic acid has a greater inhibitory activity than its D-isomer 11 . From a nutritional aspect, the formation of D(-)-lactate by LAB in fermented foods and beverages is undesirable, because D(-)-lactate is not readily metabolised by humans compared to L(+)-lactate 66,95 . LAB have been exploited for centuries in brewing and wine fermentations.…”

Heterogeneity of bile salts resistance in the Lactobacillus isolates of a probiotic consortium

“…The concept of probiotics for sanitation and nutrition improvements promoting the utilization of lactic acid bacteria (LAB) has been developed in several papers and reviews (Chassy 1986;Gurr 1987;Tafani 1984;Vanbelle et al 1989).…”

Starter cultures for milk fermentation and their characteristics

“…Lactobacillus acidophilus and species of bifidobacteria are natural inhabitants of a healthy gastrointestinal tract and it is this natural habitat which makes them candidates for 'probiotic' organisms. These probiotic bacteria and their ability to improve or safeguard health have been the subject of considerable debate for many years and the reader is directed to a number of reviews and dicussion papers as follows: Deeth and Tamime, 1981;Alm, 1982;Alm et al, 1983;Gurr, 1987;Fuller, 1989;Fernandez and Shahani, 1990;Hose and Sozzi, 1991;Huis in't Veld and Havenaar, 1991. There is still much to substantiate as more and more claims emerge.…”