DAIRY FERMENTED PRODUCTS AS FUNCTIONAL FOOD
Keywords:
functional food, dairy products, probiotics, nutrition, healthAbstract
A quality, long and healthy life is the basic goal that every person sets for himself, which can be completely fulfilled only by applying a quality diet. The task of the human nutrition is to satisfy maximally the metabolic needs of the person, as well as to contribute to a feeling of satisfaction and well-being in the individual. The modern way of life, which takes place at an accelerated pace, a lot of stress, the use of a large number of drugs, including antibiotics, leads to a disturbance of the intestinal microflora in humans. At that moment, the number of beneficial bacteria decreases, while at the same time the number of bacteria whose metabolic products can become toxic and cause health problems increases. For those reasons, by introducing new components in food and patterns of human development, certain physiological and psychological segments of life can be positively influenced. In recent years, and one could say decades, a new branch of food technology and industry has begun to develop intensively, and that is the creation of functional food, which has the effect of prevention, i.e. maintenance and improvement of human health, as well as human treatment, above its nutritional value. Functional foods include a certain number of dairy products such as: different types of yogurt, cheeses, kefir, koumiss, acidophilic milk, etc. Dairy products are healthy natural products that contain the most important elements needed for a balanced diet. Fermented milk products provide health benefits through the activity of living microorganisms (starter cultures) contained in them. Probiotics, prebiotics, symbiotics, as well as antioxidants, isoflavonoids, anthocyanids, phytosterols, vitamins, as well as reduced concentrations of salts, sugars or fats are added to functional dairy products during the manufacturing process. By creating functional dairy products, the focus on nutrition and the use of food is directed towards fulfilling some new requirements such as its biological potential and the ability to reduce the risk of developing some diseases. The functional ingredients that are part of milk and dairy products have a positive effect on the concentration of cholesterol in the blood, have a role in satiety regulation, can significantly reduce blood pressure, and have a positive impact on metabolic disorders that are the result of excess body weight. Functional dairy products, among other things, enable the prevention of lactose intolerance, as well as other digestive and gastrointestinal diseases, as well as improving the overall immune condition of a person. As a result of the health benefits of the probiotic bacteria that contain the previously mentioned products, the demand and use of dairy functional products is growing every day, worldwide. This paper provides an overview of some of the most commonly used dairy fermented products as part of functional foods.
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