Nutritional aspects of fermented milk products*

Abstract

Fermented milk products are a palatable and economical source of a wide range of nutrients. The nutrient composition is similar to that in milk, but concentrations of vitamins are in general a little lower, with the possible exception of folic acid. Concentrations of lactic acid, galactose, free amino acids and fatty acids are increased as a result of the fermentation. Lactose-intolerant individuals tolerate lactose when it is consumed in yoghurt better than when it is taken in the equivalent quantity of milk. The mechanism of this effect has not been clearly established. By far the greatest proportion of published material freely available in the West concerns yoghurt; reference is made to other cultured products where results are available to indicate interesting differences.

Lactic acid bacteria, Yoghurt, Kefir, Cultured buttermilk, Lactose digestion, Protein quality, Vitamin

*

Presented at the Second Symposium on Lactic Acid Bacteria — Genetics, Metabolism and Applications, 22–25 September 1987, Wageningen, The Netherlands. Parts of this paper have been published in: Milk - The Vital Force, (Proceedings of the 12th International Dairy Congress, The Hague, 29 Sept.–3 Oct. 1986), edited by the Organizing Committee, D. Reidel Publ. Comp., Dordrecht, The Netherlands, 1987, pp. 641–655.