2015
DOI: 10.1007/s13197-015-1795-2
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Trends in dairy and non-dairy probiotic products - a review

Abstract: Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juice… Show more

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Cited by 290 publications
(113 citation statements)
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References 164 publications
(128 reference statements)
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“…This study used probiotic protective Lactobacillus strains and prebiotic dietary fibers (FOS and inulin) to improve the functional attributes (26) and shelf life of burrata cheese. Burrata, fresh pasta filata cheese with cream, is rapidly spreading in Europe and the United States, but it has a very high caloric content and is characterized by a high risk of microbial contaminations with a short shelf life (10,27).…”
Section: Discussionmentioning
confidence: 99%
“…This study used probiotic protective Lactobacillus strains and prebiotic dietary fibers (FOS and inulin) to improve the functional attributes (26) and shelf life of burrata cheese. Burrata, fresh pasta filata cheese with cream, is rapidly spreading in Europe and the United States, but it has a very high caloric content and is characterized by a high risk of microbial contaminations with a short shelf life (10,27).…”
Section: Discussionmentioning
confidence: 99%
“…Tolerance to acid and bile conditions, ability to reduce cholesterol, ability to hydrolyze bile salts, nonhemolysis, ability to resist microorganisms, and ability to survive during fermentation are all criteria for screening probiotics (Kumar, Vijayendra, & Reddy, 2015). Probiotics are unique in that they participate in food fermentation and provide a variety of nutrients needed by the human body.…”
Section: Introductionmentioning
confidence: 99%
“…Most probiotics are available as over-the-counter items, and as fermented dairy products, such as yogurt and kefir [1,2]. In recent years, there has been an increase in the consumer awareness of and demand for probiotic dairy products [2,8,9]. Probiotic products need to contain at least 10 6 colony-forming units (CFU) per gram for the duration of the product's shelf life in order to transfer beneficial effects to the host [10].…”
Section: Introductionmentioning
confidence: 99%