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The Effect of Fermented Milk Products on Human Health

Year 2018, Issue: 13, 45 - 53, 31.08.2018
https://doi.org/10.31590/ejosat.377798

Abstract

It has long been known that milk and dairy products have a high potential for improving human health. Fermented dairy products are an important part of human nutrition. In recent years, interest between health and food relationship has increased with the understanding of the importance of preventive health practices. The aim of this study is to explore the potential for use of fermented dairy products in the context of preventive health practices by examining studies investigating the effects of fermented dairy products on human health. As a result of the study, it has been determined that various fermented dairy products have antimicrobial, antimutagenic, anticarcinogenic, antihypertensive properties and benefits on mineral metabolism. It has also been found that probiotic dairy products obtained by fermenting milk with probiotic microorganisms have the potential to reduce the risk of illness by increasing the immune functions of consumers. Although studies in the literature have shown that various fermented dairy products have positive effects on human health, more research on the subject is needed to better understand the subject. 

References

  • Adams, J., Barret C., Barret-Bellet, A., Benedetti E., Calendini, A. & Daschen, P., 1977. Essais cliniques contrôlés en double in su de l’ultra-levure lyophilisée. Etude multicentrique par 25 medecins de 388 cas. Gazette Medicine France 84, 2072–2078.
  • Anand, S.K., Srinivasan, R.A. ve Rao, L.K., 1985. Antibacterial activity with bifidobacterium bifidum. Cult. Dairy. Prod. J. 20:21–23.
  • Boza-Mendez E, Lopez-Calvo R ve Cortes-Mu~noz M., 2012. Innovative dairy products development using probiotics: challenges and limitations. In Probiotics, pp 213–226. Rigobelo E, ed. Everlon Rigobelo: InTech.
  • Chandan, R.C. ve Shah, N.P., 2006. Functional Foods and Disease Prevention. Manufacturing Yogurt and Fermented Milks Edited by Ramesh C. Chandan, Blackwell Publishing, 311-325.
  • Childs, N.M. ve Poryzees, G.H., 1998. Foods that help prevent disease: consumer attitudes and public policy implications. Brit. Food J. 9: 419.426.
  • Fernández, M., Hudson, J.A., Korpela, R., Reyes-Gavilán, C.G., 2015. Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview. Hindawi Publishing Corporation BioMed Research International, Article ID 412714, 13 pages.
  • Galdeano C.M ve Perdigon G., 2004. Role of viability of probiotic strains in their persistence in the gut and in mucosal immune stimulation. Journal of Applied Microbiology, 97:673–681.
  • Ganjam, L.S., Thornton,W.H., Marshall, R.T. ve MacDonald, R.S., 1997. Antiproliferative effects of yogurt fractions obtained by membrane dialysis on cultured mammalian intestinal cells. J Dairy Sci. 80: 2325–2329.
  • Gilliland, S. E., Staley, T. E, and Busl, L. J., 1984. Importance of bile tolerance of Lactobacillus acidophilus used as dietary adjunct. J Dairy Sci. 67:3045–3051.
  • Gilliland, S.E., Nelson, C.R. ve Maxwell, C., 1985. Assimilation of cholesterol by lactobacillus acidophilus. Appl. Environ. Microbiol. 49:377–385.
  • Gilliland, S.E., 1989. Acidophilusmilk products.are view of potential benefits to consumers. J. Dairy. Sci. 72:2483–2494.
  • Gopal, A., Shah, N.D. ve Roginski, H., 1996. Bile tolerance, taurocholate deconjugation and cholesterol removal by L.acidophilus and bifidobacterium spp. Milchwissenchaf. 51:619–623.
  • Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Shah, N.P., 2010. Probiotic Dairy Products as Functional Foods. Comprehensive Reviews in Food Science and Food Safety, 9:455-470.
  • Gupta, P.K. ve Prabhu, T.R., 2004. Hypocholosterolaemic activity of lactobacillus acidophilus. J. Food Sci. Tech. Mys. 41:695–603.
  • Haque, E. and Chand, R., 2006. Milk protein derived bioactive peptides. (Online) UK: Available: http://www.dairyscience.info/bio-peptides.htm
  • Hosona, A. v Tono-oka, T., 1995. Binding of cholesterol with lactic acid bacterial cells. Milchwissenchaft. 51:619–623.
  • Hosono A, Otani H, Yasui H ve Watanuki M., 2002. Impact of fermented milk on human health: cholesterol-lowering and immunomodulatory properties of fermented milk. Animal Science Journal 71:241–256.
  • Hyon, K. C.,Walter, C.W., Meir, J. S., Eric, R., and Frank, B. H. (2005). Dairy Consumption and risk of type 2 diabetes mellitus in men. Arch Intern Med. 165: 997–1003.
  • Jaffiol, C., 2008. Milk and dairy products in the prevention and therapy of obesity, type 2 diabetes and metabolic syndrome. Bull Acad Natl Med. 192:749–758.
  • James, W., Anderson, M. D., and Gilliland, S. E., 1999. Effect of fermented milk (yogurt) containing Lactobacillus acidophilus l1 on serum cholesterol in hypercholesterolemic humans. J Am College Nutr. 18: 43–50.
  • Jauhiainen, T., and Korpela, R., 2007. Milk peptides and blood pressure. JNutr. 137:825S–829S. Kansal, V.K., 2001. Probiotic application of culture and ulture containing milk products. Indian Dairy Man. 53:49–55.
  • Kavasnikov, E.I. ve Sodenko, V.I., 1967. Antibiotic properties of lactobacillus brevis. Dairy Sci. Abstr. 29:3972.
  • Kawamura, T., Ohnuki, K. ve Ichida, H., 1981. A clinical study on a Lactobacillus casei preparation (LBG-01) in patients with chronic irregular bowel movement and abdominal discomfort. Jpn. Pharmacol. Ther. 9:4361–4370.
  • Kim S.H., Oh S., 2013. Fermente Milk and Yogurt. Milk and Dairy Products in Human Nutrition: Production, Composition and Health, First Edition. Edited by Young W. Park and George F.W. Haenlein.
  • Kim, H.S. ve Gilliland, S., 1983. Lactobacillus acidophilus as a dietary adjunct for milk to aid lactose digestion in humans. J. Dairy Sci. 66:956–966.
  • Lappalainen, R., Kearney, J., and Gibney, M., 1998. A pan European survey of consumer attitudes to food, nutrition and health: An overview. Food Qual. Prefer. 9:467–478.
  • Loguerolo, C., Vechhio, B. ve Collorti, M. 1987. Enterococcus lactic acid bacteria strain SF68 and lactulose in hepatic encephalopathy:a controlled study. J. Intern. Med. Res. 15:335–343.
  • Lourens-Hattingh A., ve Viljoen B., 2001. Yogurt as probiotic carrier food. International Dairy Journal 11 1–17.
  • M. Maeno, N. Yamamoto ve T. Takano, 1996. “Identification of an Antihypertensive Peptide from Casein Hydrolysate Produced by a Proteinase from L. Helveticus CP790,” Journal of Dairy Science, Vol. 79, No. 8, pp. 1316-1321. doi:10.3168/jds.S0022-0302(96)76487-1.
  • Macbeth, W.A., Kass, E.H. ve McDermott, W.V., 1965. Treatment of hepatic encephalopathy by alteration of intestinal flora with Lactobacillus acidophilus. Lancet. 1:399–403.
  • Mann, S. V. ve Spoerry, Y., 1974. Studies of a surfactant and cholesterolemia in the massai. Am. J. Clin. Nr. 27:464–470.
  • María Fernández M., Hudson J.A., Korpela R. ve Reyes-Gavilán C.G., 2015. Hindawi Publishing Corporation, BioMed Research International Volume 2015, Article ID 412714, 13 pages. http://dx.doi.org/10.1155/2015/412714
  • Marshall, K., 2004. Therapeutic Applications of whey protein. Alt Med Rev. 9: 136–156.
  • Marshall, V. M., 1996. Bioyoghurt. How healthy? Dairy Ind. Int. 61:28–29.
  • Marteau, P.R., Vrese, M. ve Cellier, C.J., 2001. Protection from gastrointestinal diseases with the use of probiotics. American Journal of Clinical Nutrition 73, 430S–436S.
  • Mazahreh, A.S. ve Ershidat, O.T.M. 2009 . The benefits of lactic acid bacteria in yogurt on the gastrointestinal function and health . Pakistan Journal of Nutrition 8:1404–1410.
  • Morley, R.G., 1979. Potential of liquid yoghurt. Cult. Dairy Product. J. 14:30–33.
  • Nagpal R., Behare P. V., Kumar M., Mohania D., Yadav M., Jain S., Menon S., Parkash O., Marotta F., Minelli E., Henry C.J.K. ve Yadav H., 2012. Milk, Milk Products, and Disease Free Health: An Updated Overview, Critical Reviews in Food Science and Nutrition, 52:4, 321-333, DOI: 10.1080/10408398.2010.500231
  • Özer, B.H., ve Kırmacı, H.A., 2009. Functional milks and dairy beverages. International Journal of Dairy Technology, 63:1.
  • Panesar, P.S., R. Panesar, R.S. Singh, J. F. Kennedy ve H. Kumar, 2006. “Microbial Production, Immobilization and Applications of β-D-Galactosidase,” Journal of Chemical Technology and Biotechnology, Vol. 81, No. 4, pp. 530-543. doi:10.1002/jctb.1453.
  • Panesar, P.S., 2011. Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits. Food and Nutrition Sciences, 2:47-51, DOI:10.4236/fns.2011.21006.
  • Prentice, A.M., 2014. Dairy products in global public health. The American Journal Clinical Nutrition, 99(suppl):1212S–6S.
  • Ram, C. ve Bhavadasan, M. K., 2002. Probiotic dairy foods-present status and future perspectives. Indian Dairy Man. 54:53–57.
  • Read, A. E., Mc Carthy, C. F. ve Heaton, K.W., 1968. Lactobacillis acidophilus (ENPAC) in treatment of hepatic encephalopathy. Br. Med. J. 1:1267–1269.
  • Rehmeyer, J.J., 2006. Milk therapy: Breast-milk compounds could be a tonic for adult ills. Sci News (Univ. of Phoenix, Online). 170: P 376.
  • Rizzoli, R., 2014. Dairy products, yogurts, and bone health. Am J Clin Nutr, 99(suppl):1256S–62S.
  • S. E. Gilliland, 1985. “Influence of Bacterial Starter Cultures on Nutritional Value of Foods: Improvement of Lactose Digestion by Consuming Foods Containing Lactobacilli,” Cultured Dairy Products Journal, Vol. 20, No. 2, pp. 28-33.
  • Salminen, S., Deighton, M., Benno, Y. ve Gorbach, S.L., 1998a. Lactic acid bacteria in health and disease. In: Lactic Acid Bacteria: Microbiology and Functional Effect, pp. 211–253. Salminen, S. ve Vonwright, A., Eds.,Marcel Dekker Inc., New York.
  • Salminen, S., Bouley, C., Boutron, M.C., Cummings, J.H., Franck, A., Gibson, G.R., Isolauri, E., Moreau, M.C., Roberfroid M. & Rowland I., 1998b. Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80, S147–S171.
  • Sanders, M.E., 2000. Symposium: Probiotic bacteria: Implications for human health: Considerations for the use of probiotic bacteria to modulate human health. J. Nutr. 130: 384S–390S.
  • Santiago-Lόpez, Hernandez-Mendoza, A., Garcıa, S.A., Mata-Haro, V., Gonzalez-Cordova, A.,F., 2015. The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence.
  • Saxelin M, Corpela R. ve Marya-Makinen A., 2003. Functional dairy product. In Dairy Processing, pp 229–260. Smit G, ed. Cambridge: Woodhead Publishing.
  • Shah, N.P., 2013. Health benefits of yogurt and fermented milks. Manufacturing Yogurt and Fermented Milks, Second Edition. Edited by Ramesh C. Chandan and Arun Kilara, 433-450.
  • Shiby V. K. ve Mishra H.N., 2013. Fermented Milks and Milk Products as Functional Foods—A Review, Critical Reviews in Food Science and Nutrition, 53:5, 482-496.
  • Shimazaki, Y., Shirota, T., Uchida, K., Yonemoto, K., Kiyohara, Y., Iida, M., Saito, T., and Yamashita, Y., 2008. Intake of dairy products and periodontal disease: The Hisayama Study. Periodontol. 79:131–137.
  • Surawics, C.M., Mcfarland, G.W. ve Elmer, J., 1989. Treatment of recurrent Clostridium difficile colitis with vancomycin and Saccharomyces boulardii. American Journal o Gastroenterology 84, 1285–1287.
  • Talwaker A. ve Kailasapathy K., 2004. A review of oxygen toxicity in probiotic yogurts: influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety, 3:117–123.
  • Uenishi, K., 2006. Prevention of osteoporosis by foods and dietary supplements. Prevention of osteoporosis by milk and dairy products. Clin Calcium. 16:1606–1614.
  • Usman ve Hosono, A., 2000. Effect of administration of L.gasseri on serum lipids and fecal steroids in hypercholesterolaemic rats. J. Dairy Sci. 83:1705–1711.
  • Varnam, A. ve Sutherland, J., 1994. Milk and Milk Products Technology, Chemistry ve Microbiology. Chapman ve Hall, London.
  • Walker, D.R. ve Gilliland, S.E., 1993. Relationship among bile tolerance, bile salts deconjugation and assimilation of cholesterol by L.acidophilus. J. Dairy Sci. 76:956–961.
  • Weaver, C. M., 2009. Should dairy be recommended as part of a healthy vegetarian diet? Point. Am J Clin Nutr. 89:1634S–1637S.
  • Xiao, J. Z., Kondo, S., Takahashi, N., Miyaji, K., Oshida, K., Hiramatsu, A., Iwatsuki, K., Kokubo, S. and Hosono, A., 2003. Effects of milk products fermented by bifidobacterium longum on blood lipids in rats and healthy adult male volunteers. J Dairy Sci. 86: 2452–2461.
  • Yadav, H., Jain, S., and Sinha, P. R. (2006a). Effect of Dahi containing Lactococcus lactis on the progression of diabetes induced by a high-fructose diet in rats. Biosci Biotechnol Biochem. 70: 1255–1258.
  • Ziemer, C.J. ve Gibson, G.R., 1998. An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. International Dairy Journal 8, 473–479.

Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi

Year 2018, Issue: 13, 45 - 53, 31.08.2018
https://doi.org/10.31590/ejosat.377798

Abstract

Süt ve süt ürünlerinin insan sağlığının iyileştirilmesi için yüksek bir potansiyele sahip olduğu uzun zamandır bilinmektedir. Fermente süt ürünleri insan beslenmesinin önemli bir parçasını oluşturmaktadır. Son yıllarda önleyici sağlık uygulamalarının öneminin anlaşılmasıyla birlikte gıda ve sağlık ilişkisi üzerindeki ilgi artmıştır. Bu çalışmanın amacı, fermente süt ürünlerinin insan sağlığı üzerindeki etkilerinin araştırıldığı çalışmaları inceleyerek, fermente süt ürünlerinin önleyici sağlık uygulamaları kapsamında kullanılabilme potansiyelini ortaya koymaktır. Çalışmanın sonucunda, çeşitli fermente süt ürünlerinin antimikrobiyal, antimutajenik, antikarsinojenik, antihipertansiyon özelliklerinin olduğu ve mineral metabolizması üzerine faydalarının bulunduğu belirlenmiştir. Ayrıca sütün probiyotik mikroorganizmalarla fermente edilmesi ile elde edilen probiyotik süt ürünlerinin, tüketicilerin bağışıklık fonksiyonlarını arttırarak, hastalanma riskini azaltma potansiyelinin bulunduğu tespit edilmiştir. Literatürde çeşitli fermente süt ürünlerinin insan sağlığı üzerine olumlu etkilerinin gösterildiği çalışmalar olmasına rağmen, konunun daha iyi anlaşılabilmesi için konuyla ilgili daha fazla araştırma yapılması gerekmektedir.

References

  • Adams, J., Barret C., Barret-Bellet, A., Benedetti E., Calendini, A. & Daschen, P., 1977. Essais cliniques contrôlés en double in su de l’ultra-levure lyophilisée. Etude multicentrique par 25 medecins de 388 cas. Gazette Medicine France 84, 2072–2078.
  • Anand, S.K., Srinivasan, R.A. ve Rao, L.K., 1985. Antibacterial activity with bifidobacterium bifidum. Cult. Dairy. Prod. J. 20:21–23.
  • Boza-Mendez E, Lopez-Calvo R ve Cortes-Mu~noz M., 2012. Innovative dairy products development using probiotics: challenges and limitations. In Probiotics, pp 213–226. Rigobelo E, ed. Everlon Rigobelo: InTech.
  • Chandan, R.C. ve Shah, N.P., 2006. Functional Foods and Disease Prevention. Manufacturing Yogurt and Fermented Milks Edited by Ramesh C. Chandan, Blackwell Publishing, 311-325.
  • Childs, N.M. ve Poryzees, G.H., 1998. Foods that help prevent disease: consumer attitudes and public policy implications. Brit. Food J. 9: 419.426.
  • Fernández, M., Hudson, J.A., Korpela, R., Reyes-Gavilán, C.G., 2015. Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview. Hindawi Publishing Corporation BioMed Research International, Article ID 412714, 13 pages.
  • Galdeano C.M ve Perdigon G., 2004. Role of viability of probiotic strains in their persistence in the gut and in mucosal immune stimulation. Journal of Applied Microbiology, 97:673–681.
  • Ganjam, L.S., Thornton,W.H., Marshall, R.T. ve MacDonald, R.S., 1997. Antiproliferative effects of yogurt fractions obtained by membrane dialysis on cultured mammalian intestinal cells. J Dairy Sci. 80: 2325–2329.
  • Gilliland, S. E., Staley, T. E, and Busl, L. J., 1984. Importance of bile tolerance of Lactobacillus acidophilus used as dietary adjunct. J Dairy Sci. 67:3045–3051.
  • Gilliland, S.E., Nelson, C.R. ve Maxwell, C., 1985. Assimilation of cholesterol by lactobacillus acidophilus. Appl. Environ. Microbiol. 49:377–385.
  • Gilliland, S.E., 1989. Acidophilusmilk products.are view of potential benefits to consumers. J. Dairy. Sci. 72:2483–2494.
  • Gopal, A., Shah, N.D. ve Roginski, H., 1996. Bile tolerance, taurocholate deconjugation and cholesterol removal by L.acidophilus and bifidobacterium spp. Milchwissenchaf. 51:619–623.
  • Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Shah, N.P., 2010. Probiotic Dairy Products as Functional Foods. Comprehensive Reviews in Food Science and Food Safety, 9:455-470.
  • Gupta, P.K. ve Prabhu, T.R., 2004. Hypocholosterolaemic activity of lactobacillus acidophilus. J. Food Sci. Tech. Mys. 41:695–603.
  • Haque, E. and Chand, R., 2006. Milk protein derived bioactive peptides. (Online) UK: Available: http://www.dairyscience.info/bio-peptides.htm
  • Hosona, A. v Tono-oka, T., 1995. Binding of cholesterol with lactic acid bacterial cells. Milchwissenchaft. 51:619–623.
  • Hosono A, Otani H, Yasui H ve Watanuki M., 2002. Impact of fermented milk on human health: cholesterol-lowering and immunomodulatory properties of fermented milk. Animal Science Journal 71:241–256.
  • Hyon, K. C.,Walter, C.W., Meir, J. S., Eric, R., and Frank, B. H. (2005). Dairy Consumption and risk of type 2 diabetes mellitus in men. Arch Intern Med. 165: 997–1003.
  • Jaffiol, C., 2008. Milk and dairy products in the prevention and therapy of obesity, type 2 diabetes and metabolic syndrome. Bull Acad Natl Med. 192:749–758.
  • James, W., Anderson, M. D., and Gilliland, S. E., 1999. Effect of fermented milk (yogurt) containing Lactobacillus acidophilus l1 on serum cholesterol in hypercholesterolemic humans. J Am College Nutr. 18: 43–50.
  • Jauhiainen, T., and Korpela, R., 2007. Milk peptides and blood pressure. JNutr. 137:825S–829S. Kansal, V.K., 2001. Probiotic application of culture and ulture containing milk products. Indian Dairy Man. 53:49–55.
  • Kavasnikov, E.I. ve Sodenko, V.I., 1967. Antibiotic properties of lactobacillus brevis. Dairy Sci. Abstr. 29:3972.
  • Kawamura, T., Ohnuki, K. ve Ichida, H., 1981. A clinical study on a Lactobacillus casei preparation (LBG-01) in patients with chronic irregular bowel movement and abdominal discomfort. Jpn. Pharmacol. Ther. 9:4361–4370.
  • Kim S.H., Oh S., 2013. Fermente Milk and Yogurt. Milk and Dairy Products in Human Nutrition: Production, Composition and Health, First Edition. Edited by Young W. Park and George F.W. Haenlein.
  • Kim, H.S. ve Gilliland, S., 1983. Lactobacillus acidophilus as a dietary adjunct for milk to aid lactose digestion in humans. J. Dairy Sci. 66:956–966.
  • Lappalainen, R., Kearney, J., and Gibney, M., 1998. A pan European survey of consumer attitudes to food, nutrition and health: An overview. Food Qual. Prefer. 9:467–478.
  • Loguerolo, C., Vechhio, B. ve Collorti, M. 1987. Enterococcus lactic acid bacteria strain SF68 and lactulose in hepatic encephalopathy:a controlled study. J. Intern. Med. Res. 15:335–343.
  • Lourens-Hattingh A., ve Viljoen B., 2001. Yogurt as probiotic carrier food. International Dairy Journal 11 1–17.
  • M. Maeno, N. Yamamoto ve T. Takano, 1996. “Identification of an Antihypertensive Peptide from Casein Hydrolysate Produced by a Proteinase from L. Helveticus CP790,” Journal of Dairy Science, Vol. 79, No. 8, pp. 1316-1321. doi:10.3168/jds.S0022-0302(96)76487-1.
  • Macbeth, W.A., Kass, E.H. ve McDermott, W.V., 1965. Treatment of hepatic encephalopathy by alteration of intestinal flora with Lactobacillus acidophilus. Lancet. 1:399–403.
  • Mann, S. V. ve Spoerry, Y., 1974. Studies of a surfactant and cholesterolemia in the massai. Am. J. Clin. Nr. 27:464–470.
  • María Fernández M., Hudson J.A., Korpela R. ve Reyes-Gavilán C.G., 2015. Hindawi Publishing Corporation, BioMed Research International Volume 2015, Article ID 412714, 13 pages. http://dx.doi.org/10.1155/2015/412714
  • Marshall, K., 2004. Therapeutic Applications of whey protein. Alt Med Rev. 9: 136–156.
  • Marshall, V. M., 1996. Bioyoghurt. How healthy? Dairy Ind. Int. 61:28–29.
  • Marteau, P.R., Vrese, M. ve Cellier, C.J., 2001. Protection from gastrointestinal diseases with the use of probiotics. American Journal of Clinical Nutrition 73, 430S–436S.
  • Mazahreh, A.S. ve Ershidat, O.T.M. 2009 . The benefits of lactic acid bacteria in yogurt on the gastrointestinal function and health . Pakistan Journal of Nutrition 8:1404–1410.
  • Morley, R.G., 1979. Potential of liquid yoghurt. Cult. Dairy Product. J. 14:30–33.
  • Nagpal R., Behare P. V., Kumar M., Mohania D., Yadav M., Jain S., Menon S., Parkash O., Marotta F., Minelli E., Henry C.J.K. ve Yadav H., 2012. Milk, Milk Products, and Disease Free Health: An Updated Overview, Critical Reviews in Food Science and Nutrition, 52:4, 321-333, DOI: 10.1080/10408398.2010.500231
  • Özer, B.H., ve Kırmacı, H.A., 2009. Functional milks and dairy beverages. International Journal of Dairy Technology, 63:1.
  • Panesar, P.S., R. Panesar, R.S. Singh, J. F. Kennedy ve H. Kumar, 2006. “Microbial Production, Immobilization and Applications of β-D-Galactosidase,” Journal of Chemical Technology and Biotechnology, Vol. 81, No. 4, pp. 530-543. doi:10.1002/jctb.1453.
  • Panesar, P.S., 2011. Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits. Food and Nutrition Sciences, 2:47-51, DOI:10.4236/fns.2011.21006.
  • Prentice, A.M., 2014. Dairy products in global public health. The American Journal Clinical Nutrition, 99(suppl):1212S–6S.
  • Ram, C. ve Bhavadasan, M. K., 2002. Probiotic dairy foods-present status and future perspectives. Indian Dairy Man. 54:53–57.
  • Read, A. E., Mc Carthy, C. F. ve Heaton, K.W., 1968. Lactobacillis acidophilus (ENPAC) in treatment of hepatic encephalopathy. Br. Med. J. 1:1267–1269.
  • Rehmeyer, J.J., 2006. Milk therapy: Breast-milk compounds could be a tonic for adult ills. Sci News (Univ. of Phoenix, Online). 170: P 376.
  • Rizzoli, R., 2014. Dairy products, yogurts, and bone health. Am J Clin Nutr, 99(suppl):1256S–62S.
  • S. E. Gilliland, 1985. “Influence of Bacterial Starter Cultures on Nutritional Value of Foods: Improvement of Lactose Digestion by Consuming Foods Containing Lactobacilli,” Cultured Dairy Products Journal, Vol. 20, No. 2, pp. 28-33.
  • Salminen, S., Deighton, M., Benno, Y. ve Gorbach, S.L., 1998a. Lactic acid bacteria in health and disease. In: Lactic Acid Bacteria: Microbiology and Functional Effect, pp. 211–253. Salminen, S. ve Vonwright, A., Eds.,Marcel Dekker Inc., New York.
  • Salminen, S., Bouley, C., Boutron, M.C., Cummings, J.H., Franck, A., Gibson, G.R., Isolauri, E., Moreau, M.C., Roberfroid M. & Rowland I., 1998b. Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80, S147–S171.
  • Sanders, M.E., 2000. Symposium: Probiotic bacteria: Implications for human health: Considerations for the use of probiotic bacteria to modulate human health. J. Nutr. 130: 384S–390S.
  • Santiago-Lόpez, Hernandez-Mendoza, A., Garcıa, S.A., Mata-Haro, V., Gonzalez-Cordova, A.,F., 2015. The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence.
  • Saxelin M, Corpela R. ve Marya-Makinen A., 2003. Functional dairy product. In Dairy Processing, pp 229–260. Smit G, ed. Cambridge: Woodhead Publishing.
  • Shah, N.P., 2013. Health benefits of yogurt and fermented milks. Manufacturing Yogurt and Fermented Milks, Second Edition. Edited by Ramesh C. Chandan and Arun Kilara, 433-450.
  • Shiby V. K. ve Mishra H.N., 2013. Fermented Milks and Milk Products as Functional Foods—A Review, Critical Reviews in Food Science and Nutrition, 53:5, 482-496.
  • Shimazaki, Y., Shirota, T., Uchida, K., Yonemoto, K., Kiyohara, Y., Iida, M., Saito, T., and Yamashita, Y., 2008. Intake of dairy products and periodontal disease: The Hisayama Study. Periodontol. 79:131–137.
  • Surawics, C.M., Mcfarland, G.W. ve Elmer, J., 1989. Treatment of recurrent Clostridium difficile colitis with vancomycin and Saccharomyces boulardii. American Journal o Gastroenterology 84, 1285–1287.
  • Talwaker A. ve Kailasapathy K., 2004. A review of oxygen toxicity in probiotic yogurts: influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety, 3:117–123.
  • Uenishi, K., 2006. Prevention of osteoporosis by foods and dietary supplements. Prevention of osteoporosis by milk and dairy products. Clin Calcium. 16:1606–1614.
  • Usman ve Hosono, A., 2000. Effect of administration of L.gasseri on serum lipids and fecal steroids in hypercholesterolaemic rats. J. Dairy Sci. 83:1705–1711.
  • Varnam, A. ve Sutherland, J., 1994. Milk and Milk Products Technology, Chemistry ve Microbiology. Chapman ve Hall, London.
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There are 65 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Furkan Demirgül

Osman Sağdıç

Publication Date August 31, 2018
Published in Issue Year 2018 Issue: 13

Cite

APA Demirgül, F., & Sağdıç, O. (2018). Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi. Avrupa Bilim Ve Teknoloji Dergisi(13), 45-53. https://doi.org/10.31590/ejosat.377798