Potential Functional Properties of Fermented Milk Beverages

Abstract

Fermented milk beverages are manufactured by addition of starter culture (lactic acid bacteria) to carryout fermentation. Several changes with respect to the composition and physico- chemical properties take place in the fermented milk beverages. The metabolites formed as a result of fermentation exhibit functional properties and several health benefits. The components of the fermented milk beverages like lactose, protein, fat and starter culture possess functional properties. The prominent functional properties exhibited by the fermented milk beverages are prevention of gastro- intestinal disorders, anti- microbial property, anti- virulence, anti- allergenic characteristic, anti- tumor property, alleviation of lactose intolerance, decrease in serum cholesterol and food fortification vehicle. Hence, consumption of fermented milk beverages contributes to beneficial health and functional properties. Keywords : Fermented Milk Beverages, Functional Properties, Anti- Viral Property, Anti- Tumor Property, Starter Culture.