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Dairy products have so far been in the front line in the development of functional foods. Fermented dairy products have traditionally been considered to have health benefits and thus broadening the product range to other types of healthpromoting products is quite natural for the dairy industry. Functional dairy products have recently been increasingly available in the daily-life which has gained increasing popularity in the past few years. Consumers' interest about personal health is reasons in establishing markets for functional dairy products. In the near future we will definitely see more products targeted for special consumer groups. This mini-review provides the reader with a brief overview of the field. It consists of two parts giving state-of-truth information about the following topics: Milk and its health benefits and functional dairy products. This article should be of benefit to everyone involved with food science and nutrition, research on functional diary product, and food product development.

This study aims to investigate the effects of roasting dried coffee cherry on total phenol (TP), tannin, and flavonoid (TF) content and to examine the antioxidant and antimicrobial capacity of a coffee cherry husk-derived ethanol extract. Accordingly, the TP and TF content after different roasting regimens ranged from 9.00 to 123.49 mg GAE/g and 2.69 to 35.34 mg QE/g, respectively. The total tannin content decreased from 42.45 mg TAE/g to 0.27 mg TAE/g by the treatment. The DPPH radical and hydrogen peroxide scavenging capacities extended from 24.68 ± 0.05 to 93.83% and 14.45 to 76.07%, respectively, while the ferric reducing capacity increased from 10.85 to 47.02 mg AAE/g. An extract with increased TP and TF as well as stronger antioxidative activity was found to be produced by mild temperature (150 °C) roasting for 25 min or 180 °C for 10 to 15 min, after which the potency declines. The bacterial inhibition zones also increased from 7.03 to 21.30 mm and from 6.00 to 15.77 mm forE. coli and S. aureus, respectively. This study demonstrated that roasting degrades tannin and enhances the antioxidant and antibacterial properties of ethanol extracts of coffee husk.