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Fermented Dairy Foods

Chr. Hansen's Laboratory, Inc., 9015 West Maple Street, Milwaukee, WI

ABSTRACT

Introduction

Fermented or cultured dairy foods offer exceptional nutritional and healthful attributes to society. The dairy industry is fortunate to have a naturally wholesome food, milk, which can be converted easily and relatively inexpensively into products with superior nutritive qualities.

Microorganisms of lactic acid starter cultures, used for the conversion and preservation of milk by-products, are unique bioconvertors of energy. When they are used appropriately, these cultures elaborate specific metabolites during fermentation. These metabolites, in conjuction with partial hydrolysis of milk constituents (proteins, fat, and lactose), contribute to better digestibility of the fermented food, and their nutritional and therapeutic qualities also are enhanced.

Several lactic cultures synthesize certain B vitamins in fermented dairy foods (58, 70, 71). In contrast, directly acidified dairy foods do not exhibit this enhancement. Also, lactic cultures elaborate lactase and other enzymes which, when in fermented foods containing lactose, may contribute to the metabolism and assimilation of lactose in lactose-intolerant individuals.