Scientific And Technological Aspects Of Using Probiotic Cultures To Produce Fermented Dairy Products: Review [aspectos Científicos E Tecnológicos Do Emprego De Culturas Probióticas Na Elaboração De Produtos Lácteos Fermentados: Revisão]

Abstract

The present work by means of a literature review had the aim of presenting the health benefits of probiotic dairy products ingestion and the countless scientific and technological aspects related to their processing. Moreover, it points out the utilization of exopolysaccharide-producing strains of lactic acid bacteria, as well as the development of new classes of functional products combined to probiotic microorganisms and prebiotics compounds (synbiotic foods). Selection of a microorganism with probiotic properties requires the observation of three factors: safety, functional characteristics and technological characteristics. 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