Probiotic Dairy Products as Functional Foods

Authors

  • Daniel Granato,

    1. Authors Granato and Branco are with Univ. of São Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, São Paulo, Brazil. Authors Cruz and Faria are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz- Caixa Postal 6121, 13083-862, Campinas, São Paulo, Brazil. Author Shah is with Victoria Univ., School of Biomedical and Health Sciences, Faculty of Health Engineering and Science, P. O. Box 14428, Melbourne, Vic 800, Australia. Direct inquiries to author Granato (E-mail: granatod@gmail.com).
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  • Gabriel F. Branco,

    1. Authors Granato and Branco are with Univ. of São Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, São Paulo, Brazil. Authors Cruz and Faria are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz- Caixa Postal 6121, 13083-862, Campinas, São Paulo, Brazil. Author Shah is with Victoria Univ., School of Biomedical and Health Sciences, Faculty of Health Engineering and Science, P. O. Box 14428, Melbourne, Vic 800, Australia. Direct inquiries to author Granato (E-mail: granatod@gmail.com).
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  • Adriano Gomes Cruz,

    1. Authors Granato and Branco are with Univ. of São Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, São Paulo, Brazil. Authors Cruz and Faria are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz- Caixa Postal 6121, 13083-862, Campinas, São Paulo, Brazil. Author Shah is with Victoria Univ., School of Biomedical and Health Sciences, Faculty of Health Engineering and Science, P. O. Box 14428, Melbourne, Vic 800, Australia. Direct inquiries to author Granato (E-mail: granatod@gmail.com).
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  • José de Assis Fonseca Faria,

    1. Authors Granato and Branco are with Univ. of São Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, São Paulo, Brazil. Authors Cruz and Faria are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz- Caixa Postal 6121, 13083-862, Campinas, São Paulo, Brazil. Author Shah is with Victoria Univ., School of Biomedical and Health Sciences, Faculty of Health Engineering and Science, P. O. Box 14428, Melbourne, Vic 800, Australia. Direct inquiries to author Granato (E-mail: granatod@gmail.com).
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  • Nagendra P. Shah

    1. Authors Granato and Branco are with Univ. of São Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, São Paulo, Brazil. Authors Cruz and Faria are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz- Caixa Postal 6121, 13083-862, Campinas, São Paulo, Brazil. Author Shah is with Victoria Univ., School of Biomedical and Health Sciences, Faculty of Health Engineering and Science, P. O. Box 14428, Melbourne, Vic 800, Australia. Direct inquiries to author Granato (E-mail: granatod@gmail.com).
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Abstract

Abstract:  Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients—functional foods—have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.

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