Abstract
Introduction: classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer Coronary heart disease Osteoporosis Probiotics and the management of food allergy Dairy products and the immune function in the elderly The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients Oligosaccharides Lactic acid bacteria (LAB) in functional dairy products Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics Safety evaluation of probiotics Clinical trials Consumers and functional foods European research in probiotics and prebiotics: the PROEUHEALTH cluster The market for functional dairy products: the case of the United States.
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