文章基本信息

标题：The Nutritional Value and Health Benefits of Fermented Milk
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作者：Tudor, Milna ; Havranek, Jasmina
期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2009
卷号：4
期号：3-4
页码：85-91
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：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.
关键词：fermented milks; nutritive value; health benefits