Novel trends in fermented dairy technology are presented in this review
paper. The application of new starter cultures (probiotics, kombucha), as
well as quality improving ingredients like transglutaminase (TGase), milk
protein fractions, and functional components of plant origin have been
investigated by the authors worldwide. New processing techniques such as:
high-pressure processing (HPP), high pressure homogenization (HPH), and
ultrasonic processing (USP) are interesting because of their potential to
achieve a specific and/or novel functionality or to improve the efficiency.
Novel trends in fermented dairy technology contribute to the creation of
various products with high nutritive value, possessing also specific
functional properties. Basic health benefits of functional fermented dairy
products are: biologically active peptides - ACE inhibitors and
antioxidative activity. Due to the mentioned functional characteristics,
these dairy products are considered to be among the most precious functional
foods.
Novel trends in fermented dairy technology