International Journal of Biotechnology and Microbiology


International Journal of Biotechnology and Microbiology


International Journal of Biotechnology and Microbiology
International Journal of Biotechnology and Microbiology
2021, Vol. 3, Issue 1
Emerging trends in probiotic dairy products

Thote KS, Khojare AS

In recent years, there has been an increasing interest in probiotic foods, which has stimulated innovation and fueled the development of new products around the world. Probiotic bacteria have increasingly been incorporated into foods in order to improve gut health by maintaining the microbial gastrointestinal balance. The most popular probiotic foods are produced in the dairy industry because fermented dairy products have been shown to be the most efficient delivery vehicle for live probiotics to date. Dairy products containing probiotic bacteria are produced by the various fermenting methods, especially lactic acid fermentation, by using starter cultures and those are having various textures and aromas. Today, fermented dairy beverages in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy beverages have reached different heights and are considered to have an important impact on human health and nutrition. Due to the health promoting effects of Probiotic products many studies have been published yet and the role of probiotics and their viability in dairy food such as yogurt, cheese and ice cream. The focus of this article is to review the current scenario of Probiotic dairy products and their and their prospective potential applications for functional foods for better health and nutrition of the society.
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