Potential Functional Properties of Fermented Milk Beverages

Supreetha S
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Abstract

Fermented milk beverages are manufactured by addition of starter culture (lactic acid bacteria) to carryout fermentation. Several changes with respect to the composition and physico- chemical properties take place in the fermented milk beverages. The metabolites formed as a result of fermentation exhibit functional properties and several health benefits. The components of the fermented milk beverages like lactose, protein, fat and starter culture possess functional properties. The prominent functional properties exhibited by the fermented milk beverages are prevention of gastro- intestinal disorders, anti- microbial property, anti- virulence, anti- allergenic characteristic, anti- tumor property, alleviation of lactose intolerance, decrease in serum cholesterol and food fortification vehicle. Hence, consumption of fermented milk beverages contributes to beneficial health and functional properties. Keywords : Fermented Milk Beverages, Functional Properties, Anti- Viral Property, Anti- Tumor Property, Starter Culture.
发酵乳饮料的潜在功能特性
发酵乳饮料是通过添加起始培养物(乳酸菌)进行发酵而制成的。发酵乳饮料的成分和理化性质会发生一些变化。发酵产生的代谢物具有功能特性,对健康有益。发酵乳饮料中的乳糖、蛋白质、脂肪和发酵培养基等成分都具有功能特性。发酵乳饮料的主要功能特性包括预防胃肠道疾病、抗微生物特性、抗病毒、抗过敏特性、抗肿瘤特性、减轻乳糖不耐症、降低血清胆固醇和食品营养强化剂。因此,饮用发酵乳饮料有利于健康和功能特性。关键词 :发酵乳饮料、功能特性、抗病毒特性、抗肿瘤特性、起始培养物。
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