The Role of Fermented Dairy Products in Human Health

Abstract

Fermented dairy has a profound effect on human health. Fermented dairy foods affect human health through the secretion of biologically active compounds through microorganisms' protein digestion and the interaction between beneficial microbes in them and the intestine. An unbalanced diet and an unhealthy lifestyle are directly linked to inflammatory bowel disease, irritable bowel syndrome, diarrhea, hypersensitivity, lactose intolerance, and gastroenteritis. Studies have shown that fermented dairy products (fermented milk, yogurt, cheese, koumiss, kefir) helped in the immune response against pathogens by adding antioxidants, anti-microbials, anti-fungals, anti-inflammatory, anti-diabetic and anti-atherosclerotic agents. Fermented products have also been widely used as the most effective means of delivering beneficial or digestible probiotic microbes. Fermented milk has many health benefits. It relieves the symptoms of lactose intolerance and is used to prevent colon cancer. Several studies have indicated the ability of lactic acid bacteria to prevent and inhibit the growth of cancer cells. Curd also has a laxative effect and facilitates the passage of waste, preventing the risk of constipation and its complications, such as diverticulosis and colon cancer. The results of scientific research have shown the ability of the metabolites found in fermented milk and other foods containing it to further improve the immune capabilities of the intestine through increasing immune proteins IGA, which helps humans in the prevention and protection of diarrhea and intestinal infections, especially in children, Fermented milk is also used to reduce the severity of the winter cold. It was a vital stimulant in treating patients with colds, influenza, and colds. The results showed a remarkable difference in the ability of these vital stimulants to reduce the severity and duration of colds and colds. However, they did not show an effect in the treatment of influenza. Fermented milk reduces allergy to milk protein, as many people suffer from milk protein allergy. This article focuses mainly on the health effects and the most important functional components of fermented milk, thus providing an excellent opportunity to develop functional dairy products supported by new lactic acid bacteria that support human health. This paper provides an overview of different aspects of the research on microorganisms present in dairy products in the light of their impact on human health. Keywords: microbes, colon cancer, fermented, Human.