Yogurt Case Study

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The major dairy products known throughout the world include yogurt, cultured buttermilk, cultured sour cream, acidophilus milk, kefir, koumiss and cheese. Some of the fermented milk products such as yogurt, buttermilk and cultured cream are mainly produced by lactic fermentations while others, such as kefir and koumiss, are produced by the cooperation of LAB and yeast species. Moreover, fermented milks produced mainly by commercial starter cultures include yogurt, acidophilus milk, cultured buttermilk, cultured sour cream and kefir. Yogurt is one of the most important cultured dairy products throughout the world. The popularity of this product is related with the positive nutritional benefits of yogurt and its healthcare function. There are…show more content…
Additionally, hydrolyzation of lactose brings the product more suitable for consumers suffering lactose intolerance (Wouters et al. 2002). Health claim for lactose digestion improvement of yogurt has scientifically confirmed by EFSA in 2010 (EFSA, 2010). Although S. thermophilus and Lb. delbrueckii subsp. bulgaricus are the dominant species in yoghurt production and used for commercial starters in industrial production, other LAB strains such as Enterococcus (E.) faecium, Pediococcus (P.) acidilactici, P. pentosaceus, Lb. citreum, Lb. fermentum and Lb. pseudomesenteroides could also be found in home made yogurts (Sengun et al. 2009). Furthermore, probiotic lactobacilli (Lb. acidophilus, Lb. casei, Lb. paracasei subsp. paracasei, Lb. rhamnosus, Lb. helveticus, Lb. johnsonii, Lb. gasseri and Lb. plantarum) and bifidobacteria (Bifidobacterium (Bi.) adolescentis, Bi. breve, Bi. bifidum, Bi. infantis, Bi. animalis subsp. lactis and Bi. longum) can also be used as co-culture of yogurt in the generation of bioactive peptides possessing antioxidant, antimutagenic, and anticancer potentials from milk proteins (Ng et al., 2011, Tamime et al., 2011, Sah et al., 2016). When a daily consumption of yogurt is assumed as 100 g, the associated health benefits could be obtained by the product containing at least 107 CFU g−1 of alive cells at the time of sale (Granato et al.

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