Recent Progress on Functional Properties of Yoghurt

doi:10.15922/j.cnki.jdst.2013.02.008

Abstract

Abstract: Yoghurt, a typical fermented dairy product, has become increasingly popular with consumers for its highly nutritional value and unique functional properties. This paper reviews recent advances in functional properties of yoghurt, such as regulating the intestinal microflora balance, improving lactose intolerance, reducing serum cholesterol levels, delaying senescence and lowering blood pressure. In addition, future prospects of yoghurt are explored.

Key words: yogurt；lactic acid bacteria；functional properties

摘要： 酸奶是典型的发酵乳制品,由于其丰富的营养价值和特有的功能特性,越来越受到消费者的欢迎.本文综述酸奶功能特性的研究进展,介绍酸奶在调节肠道菌群平衡、减轻乳糖不耐症、降低胆固醇、延缓衰老及降血压等方面的研究,并对其发展前景进行阐述.

关键词: 酸奶；乳酸菌；功能特性

CLC Number:

TS252.54

ZHU Yong-sheng, LIU Xiao-jie. Recent Progress on Functional Properties of Yoghurt[J]. Journal of Dairy Science and Technology, 2013, 36(2): 30-33.

朱永胜, 刘小杰. 酸奶功能特性的研究进展[J]. 乳业科学与技术, 2013, 36(2): 30-33.

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Recent Progress on Functional Properties of Yoghurt

酸奶功能特性的研究进展

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