Asian Pacific Journal of Health Sciences

Yazarlar: UVS Teotia, Rajneesh Kumar, Anand Kumar Mishra, Deepa, Vipin Malik

Konular:-

DOI:10.21276/apjhs.2014.1.3.6

Anahtar Kelimeler:Probiotics,Dairy products,Bifidobacterium,Probiotic food.

Özet: The numerous perceived health benefits and the growing awareness about probiotics have caught the attention of the food industry. Food companies are increasingly manufacturing foods with incorporated probiotic bacteria, which fall under the new category of foods called Functional Foods. Probiotic dairy products such as yogurts containing L. acidophilus and Bifidobacterium spp. constitute a significant amount among the commercially available probiotic foods. Functional foods have been developed in most food categories and even by conservative estimates, the global market size already exceeds that for organic foods. In addition to providing consumers options for improving their health and well-being, functional foods such as probiotics in dairy products are an attractive market sector, providing new economic opportunities.

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