Professional paper
Nutritional and biological value of cultured dairy food products
Antoinette Kaić-Rak
; Hrvatski zavod za javno zdravstvo, Rockefellerova 7, 10000 Zagreb
Katica Antonić-Degač
Abstract
Interest in dairy foods containing cultures such as Lactobaccillus and Bifidobacteria aside their constituent microflora is rising among consumers. The reason for such interest is their nutritional value which is similar to milk from which they have been produced through the fermentation proces. Such cultured dairy food products are good source of many nutrients including high quality protein, calcium, phosphorus, magnesium, riboflavin, vitamin B12, and niacin equivalents. Besides nutritional benefits of cultured dairy products there are numerous health benefits such as their ability to enhance lactose digestion, protect against gastrointestinal infections, might have protectional effect against coronary heart disease, and even enhance the immune response and thus offer immunological benefits.
Keywords
fermented dairy produsts; yoghurt; nutritional value of yoghurt and cheese
Hrčak ID:
95015
URI
Publication date:
15.12.1996.
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