The Nutritional Role of Cultured Dairy Products

Abstract

Although there are many varieties of cultured products worldwide, this review is concerned mainly with yoghurt, a traditional soured milk originating in South-eastern Europe and Western Asia. The Yoghurt starter consists of a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus and the alleged health benefits of yoghurt have been attributed mainly to modification of milk components by the fermentation or to the influence of yoghurt organisms on the alimentary tract microflora. The concentrations of vitamins are generally lower in yoghurt than in milk except for folates whose concentration is increased 2.5-fold. Protein quality is not significantly different from that of milk and the partial predigestion of the fat, carbohydrate and protein components is likely to be of benefit only to those with poor digestive capacity. The presence of bacterial lactase may prove to be beneficial to those with lactase deficiency. Yoghurt organisms do not colonize the gut, but yoghurt feeding can reduce the numbers of Escherichia coli organisms in the gut of newborn piglets. New products cultured with intestinal strains of lactobacilli offer a potential for more permanently influencing the gut microflora with possible health benefits.