scholarly journals Fermented Milk Products and Child Health

2021 ◽  
Vol 65 (6) ◽  
pp. 155-165
Author(s):  
A. I. Khavkin ◽  
T. A. Kovtun ◽  
D. V. Makarkin ◽  
O. B. Fedotova
Keyword(s):  
Gastrointestinal Tract ◽  
Child Health ◽  
Food Product ◽  
Fermented Milk ◽  
Milk Products ◽  
Probiotic Strains ◽  
Shelf Stable ◽  
Positive Effect ◽  
And Child Health ◽  
Fermented Milk Products

The probiotic fermented milk products hold a specific place in the children diet. As a rule, the pediatricians, when advising the parents, are guided by the characteristics of both strains used as the ferment and the probiotic strains included into the food product. It is important that the microorganisms are safe, shelf stable and able to survive in the gastrointestinal tract. The use of the probiotic fermented milk products has a positive effect on the child health, as follows: anti-infectious and immunomodulatory effects, it helps to normalize the motion of the gastrointestinal tract. These provisions shall be supported with the controlled studies.

scholarly journals The effect of hydrated oatmeal on quality of the symbiotic fermented milk product

2020 ◽  
Vol 17 ◽  
pp. 00052
Author(s):  
Irina V. Sukhova ◽  
Tatyana N. Romanova ◽  
Lidia A. Korosteleva ◽  
Rinat H. Baimishev ◽  
Elena V. Dolgosheva
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Pathogenic Microorganisms ◽  
Food Technology ◽  
Vital Activity ◽  
Milk Products ◽  
Positive Effect ◽  
Fermented Milk Product ◽  
Fermented Milk Products

In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.

scholarly journals Fermented milk products: from history to the present

2020 ◽  
Vol 64 (6) ◽  
pp. 119-125
Author(s):  
S. V. Belmer
Keyword(s):  
Gastrointestinal Tract ◽  
Viral Infections ◽  
Fermented Milk ◽  
Scientific Basis ◽  
Lactobacillus Bulgaricus ◽  
Healthy Children ◽  
Acid Fermentation ◽  
Milk Products ◽  
Positive Effects ◽  
Fermented Milk Products

Since antiquity people have known about the health benefits of fermented milk products. These products are obtained by lactic acid fermentation using various microorganisms, but primarily Lactobacillus spp. The number of varieties of fermented milk products is large. The most famous are yogurt, kefir, lapper milk, baked yogurt, sour cream. Yogurt is made using sourdough including Streptococcus thermophilus and Lactobacillus bulgaricus. Numerous positive effects of yoghurts are shown, including the antibacterial effect against many pathogenic microorganisms. Yogurt, like other fermented milk products, have a reduced lactose content compared to whole milk, which allows people with lactase deficiency to consume this product. In addition, the protein of fermented milk products is more accessible to enzymes of the gastrointestinal tract and is easier to digest. The hypocholesterolemic effect of yogurt is also shown. Fermented milk products, including yogurt, are recommended for baby food. In particular, the efficacy of drinking yogurt enriched with prebiotics and probiotics is shown for both healthy children and children with functional disorders of the gastrointestinal tract, disorders of the intestinal microflora, whose who is sick often and long, as well as in the acute period of acute respiratory viral infections and at the convalescence stage. Thus, the ideas about the importance of fermented milk products for health and longevity, expressed more than 100 years ago, today have a solid scientific basis and research in this direction continues.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products
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