Nutritional and Healthful Aspects of Cultured and Culture-Containing Dairy Foods

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Abstract
Nutritional and therapeutic qualities of fermented dairy products are reviewed. Partial hydrolysis of milk constituents (proteins, fats and lactose) in yogurt, cheese and other cultured dairy foods appears to contribute to their increased digestibility. Lactase and other constituent enzymes of various culturing organisms should contribute to assimilation of lactose by lactose intolerant individuals. Several lactic cultures synthesize certain B vitamins in fermented dairy products. Directly acidified dairy products do not exhibit such enhancement in B vitamins. The hypocholestremic effect of milk is enhanced by fermentation or inclusion of lactic cultures. Lactobacillus acidophilus, L. bulgaricus and other lactic organisms produce antimicrobial agents and natural antibiotics. Production of natural antibacterial substances by different strains of the same species vary widely. These metabolites in cultured dairy products may be responsible for increased shelf life of the foods by inhibiting a wide spectrum of food spoilage organisms. Consumption of cultured products containing such natural antibacterial substances may provide the consumer with protection against disease organisms. Unfermented milk containing a specific culture or strain may be consumed to ingest organisms for projected beneficial effects.