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

Detalhes bibliográficos
Autor(a) principal: Yerlikaya,Oktay
Data de Publicação: 2014
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200001
Resumo: 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.
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spelling Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinksprobioticsfermented dairy productslactic acid bacteriadairy drinksDairy 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200001Food Science and Technology v.34 n.2 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.2014.0050info:eu-repo/semantics/openAccessYerlikaya,Oktayeng2014-08-05T00:00:00Zoai:scielo:S0101-20612014000200001Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
title Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
spellingShingle Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
Yerlikaya,Oktay
probiotics
fermented dairy products
lactic acid bacteria
dairy drinks
title_short Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
title_full Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
title_fullStr Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
title_full_unstemmed Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
title_sort Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
author Yerlikaya,Oktay
author_facet Yerlikaya,Oktay
author_role author
dc.contributor.author.fl_str_mv Yerlikaya,Oktay
dc.subject.por.fl_str_mv probiotics
fermented dairy products
lactic acid bacteria
dairy drinks
topic probiotics
fermented dairy products
lactic acid bacteria
dairy drinks
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.2014.0050
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.2 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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