Probiotic Dairy Products
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Author(s): A. Y. Tamine (Ed.)
Publisher: Blackwell Publishing
ISBN: 1405121246
Format: hardback
216pp
Price: £95.00
Review Date: 20 February 2006
Review: Here the authors review the latest scientific developments in the ‘functional’ aspects of fermented milk products and their ingredients. These developments include: the latest knowledge about the gut microflora; the use of probiotic microorganisms in the manufacture of dairy products as vehicles for increasing the probiotic gut flora of people; the genomic sequence of various strains of LAB; and the use of prebiotic ingredients, such as galacto- and fructo-oligosaccharides to enhance the viable count of probiotic microflora. Other topics covered include: current statutory regulations; analytic methods for enumerating the beneficial organisms; sensory profiling to improve the quality of the product; bioactive components that are produced by the probiotic fauna; and the treatment of certain human diseases.