Review article

The Nutritional Value and Health Benefits of Fermented Milk

Milna Tudor orcid.org/0000-0001-8162-8390 ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Jasmina Havranek ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

Abstract

Fermented milk is the most popular group of functional food. This paper looks at the nutritional value and health benefi ts of fermented
milk which include the improvement of lactose metabolism, the prevention and therapy of diarrhea and urogenital infections, the prevention of cardiovascular diseases, osteoprosis and tumors and maintaining the optimal body weight. Nutritive value of fermented milk mostly depends on nutritive value of milk as a raw material as well as on used microbial culture. However, their nutritive value and thereby their health benefits can be increased by adding probiotic microorganisms, milk and whey powder, fruit aditives, fibres or vitamins.

Keywords

fermented milks; nutritive value; health benefits

Hrčak ID:

49963

URI

https://hrcak.srce.hr/49963

Publication date:

30.12.2009.

Article data in other languages: croatian

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