Object

Planned object

Title: The effect of fermented milk products on human health

PLMET:

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Creator:

Wajs, Joanna ; Stobiecka, Magdalena

ORCID:

0000-0003-2621-6398 ; 0000-0003-2868-2149

Abstract:

Fermented dairy products (especially yogurt and kefir) occupy a high position in the human diet, including the nutrition of children, the sick or those recovering, and their consumption increases. According to WHO recommendations, the inhabitants of Europe should consume milk and milk products every day due to its high nutritional value and beneficial effect on human health. There are many scientific reports that confirm its beneficial effect on people struggling with various diseases, not only the digestive system. In comparison with milk, fermented milk beverages, especially yogurt, are more nutritious and are an excellent source of protein, calcium, phosphorus, riboflavin, thiamine, vitamin B12, folic acid, niacin, magnesium or zinc, as well as bioactive peptides, fatty acids, organic acids and oligosaccharides. Currently on the market many yogurts or kefirs rich in a wide range of flavors and functional additives can be found. Aim: The aim of the study was to review the latest literature reports on the documented impact of fermented dairy products on human health. An additional goal was listing the selectedfermented dairy products available on the market – yogurt and kefir, taking into account the presence of probiotic bacteria and flavored additives. Research methods: document examination method; method of analysis; observation method. Results: Recent literature reports show that regular consumption of yogurts containing added probiotic strains reduces the incidence of various diseases, including the respiratory system – especially in children. Moreover, natural flavor additives are considered to be an excellent source of antioxidants and prebiotic fiber, whose presence has a beneficial effect on the absorption of nutrients. Conclusions: Consumption of fermented dairy products is beneficial to human health. The presence of lactic acid bacteria has a positive effect on the entire body. The wide range of fermented dairy products available on the market meets the requirements of increasingly demanding consumers.

Place of publishing:

Wrocław

Publisher:

E-Wydawnictwo. Prawnicza i Ekonomiczna Biblioteka Cyfrowa. Wydział Prawa, Administracji i Ekonomii Uniwersytetu Wrocławskiego

Contributor:

Nowak, Wioletta. Red. ; Szalonka, Katarzyna. Red. ; Niemczyk, Agata. Rec. ; Wicki, Ludwik. Rec. ; Majewska-Jurczyk, Barbara. Rec. ; Światowy, Grażyna. Rec. ; Dejnaka, Agnieszka. Rec. ; Niezgoda, Agnieszka. Rec. ; Mruk, Henryk. Rec.

Date issued:

2020

Resource Type:

e-książka

Identifier:

ISBN: 978-83-66601-24-6 (druk) ; ISBN: 978-83-66601-25-3 (online)

Language:

pol ; eng

Relation:

(E-Monografie ; No. 170)

Rights holder:

© Copyright by Wydział Prawa, Administracji i Ekonomii Uniwersytetu Wrocławskiego

Object collections:

Last modified:

Nov 20, 2020

All available object's versions:

https://repozytorium.uni.wroc.pl/publication/128143

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