Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks


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Yerlikaya O.

FOOD SCIENCE AND TECHNOLOGY, vol.34, no.2, pp.221-229, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 34 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1590/fst.2014.0050
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.221-229

Abstract

Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due to their differences in taste and their favourable physiological effects. Today, fermented dairy beverages in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy beverages have reached a different position and are considered to have an important impact on human health and nutrition. In this article, probiotic bacteria and functional dairy products that are produced by using probiotic bacteria are discussed.