Journal of Food Science and Technology

, Volume 52, Issue 10, pp 6112–6124 | Cite as

Trends in dairy and non-dairy probiotic products - a review

  • Bathal Vijaya Kumar
  • Sistla Venkata Naga Vijayendra
  • Obulam Vijaya Sarathi Reddy


Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.


Dairy probiotics Non-dairy probiotics Fruit juices Fermented foods Lactic acid bacteria Microencapsulation Cell viability 



We are thankful to the Director, CFTRI, Mysore, for permitting one of the authors to contribute for this review article.


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Bathal Vijaya Kumar
    • 1
  • Sistla Venkata Naga Vijayendra
    • 2
  • Obulam Vijaya Sarathi Reddy
    • 3
  1. 1.Department of BiotechnologySri Venkateswara UniversityTirupatiIndia
  2. 2.Department of Food MicrobiologyCSIR-Central Food Technological Research InstituteMysoreIndia
  3. 3.Department of BiochemistrySri Venkateswara UniversityTirupatiIndia

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