Fermented Milk Products and Their Potential Health Benefts

• Published in: Bioactive Compounds in Fermented Foods pp. 300 - 324
• Main Author: Vijayendra, S.V.N.
• Format: Book Chapter
• Language: English
• Published: Routledge 2022
• Edition: 1
• Subjects: Probiotic; Small Sized Peptides; Fermented Milk Products; Propionibacterium Freudenreichii; Traveller’s Diarrhoea; Intestinal Microbiota; Antibiotic Associated Diarrhoea; Kefir Grains; Probiotic Lab; Low Density Cholesterol; Gut Microbiome; Gut Liver Axis; Fermented Foods; Ultraviolet Rays; Angiotensin Converting Enzyme Inhibitory Activity; Gut Microbiota; Fermented Milk; Bioactive Peptides; Lab Strain; Improved Bone Health; Probiotic Dahi; Probiotic Cultures
• ISBN: 9781032025254; 1032025255; 0367136007; 9780367136000
• DOI: 10.1201/9780429027413-15

Fermented milk products are traditionally prepared and consumed in different parts of the world. Fermented milk products, including cheese, exhibit health benefits due to probiotics, prebiotics, microbial metabolites and milk-derived bioactive compounds. Probiotic cultures in fermented milk products are reported for antibacterial, anticancer, antidiabetic, immunomodulatory and cholesterol-lowering effect, apart from improving oral, bone and vaginal health. Some of the fermented milk products are produced and commercialised with specific health labels. Bioactive peptides in fermented milk products are reported for antioxidant, antimicrobial, immunomodulatory, anticancer and angiotensin-converting enzyme inhibitory activity. Some of the health benefits are proven by animal studies as well as clinical trials. Application of specific strains with the ability to produce bioactive metabolites can improve health benefits through fermented milk products.