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Fermented Dairy Products

  • C. Peláez
  • M. C. Martínez-Cuesta
  • T. RequenaEmail author
Chapter

Abstract

The microbiota of fermented dairy products contributes to the safety, flavor, and organoleptic qualities of the products. Moreover, metabolites obtained from the fermentation process enhance the milk nutritive value and digestibility, whereas dairy microorganisms could be the perfect carriers for reseeding the gut microbiota. The structural food matrix of fermented milk facilitates the delivery of viable microorganisms to the intestinal tract. Fermented dairy products may be beneficial to human health by improving lactose intolerance symptoms and for the production of bioactive compounds such as vitamins, gamma-amino butyric acid, exopolysaccharides, and bioactive peptides, among others. Also, fermented dairy products contribute to the modulation of the gut microbiota and the prevention of infections, inflammation, and cardiometabolic diseases. Furthermore, fermented dairy products constitute the hallmark of probiotics supply in the food market.

Keywords

Fermented dairy Yogurt Kefir Cheese Probiotics Bioactive compounds 

Notes

Acknowledgements

This work was supported by the Spanish Ministry (Project AGL2016-75951-R), CDTI (INDEKA IDI-20190077) and CYTED (Project P917PTE0537/PCIN-2017-075).

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • C. Peláez
    • 1
  • M. C. Martínez-Cuesta
    • 1
  • T. Requena
    • 1
    Email author
  1. 1.Department of Food Biotechnology and MicrobiologyInstitute of Food Science Research, CIAL (CSIC)MadridSpain

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