Abdullah Thaidi, NI;
Rios-Solis, L;
Halim, M;
(2021)
Fermented Milk: The Most Famous Probiotic, Prebiotic, and Synbiotic Food Carrier.
In:
Probiotics and Prebiotics in Foods: Challenges, Innovations, and Advances.
(pp. 135-151).
Elsevier
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Abstract
Fermented milk products have received a lot of attention in recent years due to their nutritious effect and health benefits. One of the benefits offered by fermented milks is their potential as probiotic, prebiotic, and synbiotic food carrier. It is evident that fermented milk products such as yogurt and kefir can be successfully formulated with probiotics and prebiotics as the key ingredients to develop functional food products that promote health and wellness. Over the past century, research studies have been continuously established to strengthen the fundamental scientific knowledge and improve the technological aspects of fermented milk products. Particular attention has been given to the critical factors that influence the quality and acceptability of fermented milk products and aspects that link the nutritional value and health benefits with the presence of probiotics, prebiotics, and their combination (synbiotic). This chapter provides the necessary background and key details on characteristics, compositions, formulations, and potential health benefits of fermented milk products as the most popular vehicles for probiotics, prebiotics, and synbiotics mainly focusing on the two well-known products, yogurt and kefir.
| Type: | Book chapter |
|---|---|
| Title: | Fermented Milk: The Most Famous Probiotic, Prebiotic, and Synbiotic Food Carrier |
| ISBN-13: | 9780128196625 |
| DOI: | 10.1016/B978-0-12-819662-5.00012-4 |
| Publisher version: | http://dx.doi.org/10.1016/b978-0-12-819662-5.00012... |
| Language: | English |
| Additional information: | This version is the author accepted manuscript. For information on re-use, please refer to the publisher’s terms and conditions. |
| Keywords: | Fermented milk, Lactic acid bacteria, Yogurt, Kefir, Probiotic, Prebiotic, Synbiotic |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > UCL BEAMS UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Biochemical Engineering |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10194406 |
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