Probiotic Dairy Products as Functional Foods

Abstract

Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients-functional foods-have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.

Chemical characterisation and application of acid whey in fermented milk

“…In the dairy market, fermented milk beverages are an important class of product that has grown at a rate six times higher than total dairy growth between 1998 and 2003; this behaviour appears to be related to increased consumer interest in functional foods (Baldissera et al 2011;Granato et al 2010;Khurana and Kanawjia 2007;Shibya and Mishrab 2013). As reported by Khurana and Kanawjia (2007), until 2003, Japan was the main market for this type of product, where the Yakult brand is the reference product for the entire category, and the other important markets were South Korea and Brazil.…”

Probiotics: The Effects on Human Health and Current Prospects

“…Following the same trend, the sales of foods with functional claims reached $ 500,000 in 2007, representing 1% of the total spending on food in Brazil (Cruz, et al, 2007;Granato, et al, 2010). According to Euromonitor International Consulting data released in 2010, the market for products for intestinal microbiota balance had a 60% growth in Brazil in five years, from R $ 57 million in 2004 to $ 92 million in 2009 (Revista Fator, 2011).…”

“…Latin America is considered an emerging market, and despite the general lack of nutritional knowledge by the population, Brazil and Mexico are potential trade markets for probiotics (Granato et al, 2010). The probiotic market in Latin America grew 32% per year between (Crowley, 2008, and the annual sales growth rate of probiotic drinks and yogurts was 5% between 2006 and 2011 (Özer and Kirmaci, 2010).…”

“…The global market for functional foods generated US$ 32.07 billion in 2000 and US$ 68.39 billion in 2005; in 2010, the total surpassed US$ 150 billion and continues to expand (Granato et al, 2010). Latin America is considered an emerging market, and despite the general lack of nutritional knowledge by the population, Brazil and Mexico are potential trade markets for probiotics (Granato et al, 2010).…”

The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties

“…The main science-based benefits related to probiotics are: antimicrobial activity, anticarcinogenic properties, beneficial effects on mineral metabolism (especially regarding bone stability), attenuation of symptoms of bowel disease, reduction of food allergy symptoms, and reduction of LDL-cholesterol levels (Granato et al, 2010;Ishibashi and Yamazaki, 2001;Kun et al, 2008;Nagpal et al, 2014).…”