Nutritional aspects of fermented milk products

Autor:	M.I. Gurr
Rok vydání:	1987
Předmět:	Vitamin Chemistry Kefir food and beverages Modified milk ingredients Microbiology Lactic acid chemistry.chemical_compound Genetics Fermented milk products Fermentation Food science Lactose Molecular Biology Protein quality
Zdroj:	FEMS Microbiology Letters. 46:337-342
ISSN:	1574-6968 0378-1097
DOI:	10.1111/j.1574-6968.1987.tb02470.x
Popis:	Fermented milk products are a palatable and economical source of a wide range of nutrients. The nutrient composition is similar to that in milk, but concentrations of vitamins are in general a little lower, with the possible exception of folic acid. Concentrations of lactic acid, galactose, free amino acids and fatty acids are increased as a result of the fermentation. Lactose-intolerant individuals tolerate lactose when it is consumed in yoghurt better than when it is taken in the equivalent quantity of milk. The mechanism of this effect has not been clearly established. By far the greatest proportion of published material freely available in the West concerns yoghurt; reference is made to other cultured products where results are available to indicate interesting differences.
Databáze:	OpenAIRE
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