Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages -Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2022.2090493
Keywords
Dairy products; effectiveness; physiological functions; probiotics; quality characteristics; safety
Categories
Funding
- key program of Hunan Provincial Department of science and technology [2020WK2020]
- Central South University of Forestry and Technology Introduced Talent Research Startup Fund [2021YJ034, 2021YJ014]
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This article discusses the impact of probiotic dairy products on quality characteristics, as well as the physiological functions, effectiveness, and safety of probiotic dairy products. It also compares dairy products containing inactivated microorganisms with probiotic products.
Probiotic dairy products satisfy people's pursuit of health, and are widely favored because of their easy absorption, high nutritional value, and various health benefits. However, its effectiveness and safety are still controversial. This proposal aims to analyze the effect of probiotics on the quality characteristics of dairy products, clarify a series of physiological functions of probiotic dairy products and critically evaluate the effectiveness and safety of probiotic dairy products. Also, dairy products containing inactivated microorganisms were compared with probiotic products. The addition of probiotics enables dairy products to obtain unique quality characteristics, and probiotic dairy products have better health-promoting effects. This review will promote the further development of probiotic dairy products, provide directions for the research and development of probiotic-related products, and help guide the general public to choose and purchase probiotic fermentation products.
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