Functional dairy foods. A review


Wael F. Elkot

Volume 28, Issue 3;
Pages: 223-225; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Milk and milk products play an important role in the production of functional foods because they contain bioactive peptides, probiotic bacteria, antioxidants, vitamins, specific proteins, oligosaccharides, organic acids, highly absorbable calcium, conjugated linoleic acid, and other biologically active components with a variety of bioactivities. Fermented dairy products have traditionally been thought to have health benefits such as modulating digestive and gastrointestinal functions, hemodynamics, controlling probiotic microbial growth, and immunoregulation, which have been linked to health benefits for many years. However, most foods, including fruits, vegetables, and grains, as well as milk, produce functional dairy foods. Functional dairy products have recently become more widely available in everyday life, and they have grown in popularity in recent years. Consumers' concern about their personal health is one of the driving forces behind the establishment of markets for functional dairy products. So, expanding the product line to include other types of health-promoting products is quite natural for the dairy industry.

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