Functional milks and dairy beverages

Abstract

During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairybased functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

“…Prebiotics, such as inulin, are capable of increasing the viability of probiotic and starter culture microorganisms during fermentation and storage of yoghurts and other dairy products (ARYANA, 2003;HOZER;KIRMACI, 2010;MADRIGAL;SANGRONIS, 2007). In the present study, it was not possible to determine whether or not this effect is real since the addition of inulin had no influence on total LAB and Leuconostoc viabilities, in the electrochemical gradient of protons in sensitive cells (CRUZ et al, 2011).…”

Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

“…Among the dairy-based beverages, whose market is still at a niche level, the whey-based fruit juice-type could be considered a novel functional beverage: the nutraceutical components coming from the fruit itself are combined with the highly prized nutraceutical components of whey, thus strengthening the functional status of the resulting product [1]. Whey contains: lactose, which has dietary fiber-like and prebiotic properties, and enhances the absorption of calcium and magnesium [2]; caseinomacropeptide (CMP), which protects against toxins, bacteria, and viruses, promotes bifidobacterial growth, and modulates immuno system responses [3]; and α-lactoalbumin and β-lactoglobulin, proteins of high biological value which are rich in essential amino acids (leucine, isoleucine and valine) that are readily metabolized for energy use by the muscle [4].…”

“…Bars refer to standard error (n = 3). 1 Significance of Student's t testis expressed with asterisks: * p < 0.05, ** p < 0.01 and *** p < 0.001. Concomitantly to the higher TPC decrease, in lot A of the blueberry-RCW beverage, there was a greater decrease in the MAP content, and a smaller increase in the percent of polymeric color, than in the lot B samples (Table 7).…”

Recent Application of Probiotics in Food and Agricultural Science

“…Acidity, pH, dissolved oxygen content, redox potential, hydrogen peroxide, starter microbes, potential presence of flavoring compounds and various additives (including preservatives) affect the viability of probiotic bacteria and have been identified as having an effect during the manufacture and storage of fermented milks [19,48,57]. Today, a wide range of dairy beverages that contain probiotic bacteria is available for consumers in the market including: Acidophilus milk, Sweet acidophilus milk, Nu-Trish A⁄B, Bifidus milk, Acidophilus buttermilk, Yakult, Procult drink, Actimel, Gaio, ProViva, and others [55].…”

“…Functional dairy beverages can be grouped into two categories: fortified dairy beverages (including probiotics, prebiotics, fibers, polyphenols, peptides, sterol, stanols, minerals, vitamins and fish oil), and whey-based beverages [55]. Among the probiotic bacteria used in the manufacture of dairy beverages, L. rhamnosus GG is the most widely used.…”