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Recent Progress on Functional Properties of Yoghurt
ZHU Yong-sheng, LIU Xiao-jie
Journal of Dairy Science and Technology
2013, 36 (2):
30-33.
DOI: 10.15922/j.cnki.jdst.2013.02.008
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.
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