Production of functional milk-based beverages

PEROTTI, M. CRISTINA; BERGAMINI, CARINA V.; VÉNICA, CLAUDIA I.; VÉLEZ, AYELÉN; WOLF, IRMA V.; HYNES, ERICA R.

The science of beverage. Volume 9: Milk-Based Beverages

Woodhead Publising - Elsevier

Año: 2019; p. 173 - 238

The objective of our work was summarize the current knowledge on functional food concept, the market potential and trends for functional dairy products especially for fermented dairy foods. This chapter includes a review of the studies of milk fermented beverages with bioactive compounds/ingredients (fibers, prebiotics, fatty acids, vitamins and minerals) or microorganisms (probiotic), the microbial generation of bioactives (peptides, CLA) and the reduction/replacement of undesirable components (fat and lactose), in relation to their impact on fermentation process, quality parameters and sensory profiles of products. Besides, it was included some examples of beneficial effects detected in fermented milk by in vitro and in vivo studies.