Review article

Nutritional, sanitary and technological properties of fermented products

Jasmina Lukač Havranek orcid.org/0000-0002-2653-3505 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Dubravka Samaržija

Abstract

Besides of the refreshing taste and high nutritional value, fermented dairy products have proliferating properties. These properties have a significant therapeutical and sanitary effect on human health. There are certain mechanisms of protection in digestion system such as well balanced intestinal population, selective function of intestinal wall, bactericidal function of stomach and intestinal juices and detoxicative function of liver. Meanwhile, strong physical, chemical and physiological factors could have a significant effect on proper functioning of these mechanisms. In this conditions, the beneficial acting of lactic acid bacteria from fermented products fully shows up. Modem technology of fermented products production embraces high professional and scientific achievements. Although, many questions concerning fermented products and biochemical reactions are yet to be answered.

Keywords

fermented milks; therapeutical effect; technology

Hrčak ID:

95013

URI

https://hrcak.srce.hr/95013

Publication date:

15.12.1996.

Article data in other languages: croatian

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