Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Abstract
Fermentirana mlijeka danas čine najpopularniju skupinu funkcionalne hrane. U radu je prikazana nutritivna vrijednost fermentiranih mlijeka
te njihov pozitivan učinak na zdravlje čovjeka što uključuje poboljšanje metabolizma laktoze, prevenciju i terapiju dijareje i urogenitalnih infekcija, prevenciju krvožilnih bolesti, osteoporoze i tumora te održavanje optimalne tjelesne mase. Nutritivna vrijednost fermentiranih mlijeka prvenstveno ovisi o nutritivnoj vrijednosti mlijeka kao sirovine te primjenjenoj mikrobnoj kulturi. No njihova nutritivna vrijednost, a time i zdravstvena svojstva mogu se povećati dodatkom probiotičkih mikroorganizama, mlijeka u prahu, sirutke u prahu, voćnih dodataka, vlakana ili vitamina.Fermented milk is the most popular group of functional food. This paper looks at the nutritional value and health benefi ts of fermented
milk which include the improvement of lactose metabolism, the prevention and therapy of diarrhea and urogenital infections, the prevention of cardiovascular diseases, osteoprosis and tumors and maintaining the optimal body weight. Nutritive value of fermented milk mostly depends on nutritive value of milk as a raw material as well as on used microbial culture. However, their nutritive value and thereby their health benefits can be increased by adding probiotic microorganisms, milk and whey powder, fruit aditives, fibres or vitamins
