Document Detail


Enhancing market value of milk by adding cultures.
MedLine Citation:
PMID:  10531614     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Fluid milk and several dairy products are an excellent medium to generate an array of products that fit into the current consumer demand for health-driven foods. Several technologies associated with culture addition, fermentation, or both are available for creating an assortment of flavors and textures in milk products. It appears that accentuating the positive attributes of inherent milk constituents, incorporating health-promoting cultures, and offering a variety of flavors and textures to the consumer could enhance milk consumption. Recent advances in probiotic research show much promise in new product development of functional foods based on milk. Several scientifically sound clinical studies have verified some of the anecdotal reports of the past. Among the reported beneficial effects of consuming certain strains of cultures, or their metabolites, or both are enhanced immune response, balancing of colonic microbiota, vaccine adjuvant effect, reduction of fecal enzymes implicated in cancer initiation, treatment of diarrhea associated with travel, antibiotic therapy, control of rotavirus and Clostridium difficile, control of ulcers related to Helicobacter pylori, reduction of serum cholesterol, antagonism against food-borne pathogens and tooth decay organisms, and amelioration of lactose malabsorption symptoms. The mode of action in most cases seems to involve modulation of ecosystem of the gastrointestinal tract of the host. Several strains belonging to genera Enterococcus, Lactobacillus, and Bifidobacterium, which have desirable clinical benefits, are now available. They are being incorporated in yogurts, dairy snacks, breakfast foods, drinks, refrigerated desserts, cheeses, spreads, frozen desserts, and unfermented sweet cultured milk.
Authors:
R C Chandan
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Journal of dairy science     Volume:  82     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  1999 Oct 
Date Detail:
Created Date:  1999-11-24     Completed Date:  1999-11-24     Revised Date:  2006-04-13    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  2245-56     Citation Subset:  IM    
Affiliation:
Global Technologies, Inc., New Brighton, MN 55112-5307, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Consumer Satisfaction*
Dairy Products*
Food Preferences
Food Technology
Food, Fortified
Humans
Milk*
Nutritive Value*
Preventive Medicine
Probiotics*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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