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Role of Fermented Milk Products in Milk Intolerance and Other Clinical Conditions

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Advances in Nutritional Research

Part of the book series: Advances in Nutritional Research ((ANUR,volume 7))

Abstract

In 1908, the Russian Nobel Prize winner, Ely Metchnikoff, attributed the longevity of Bulgarian peasants to the consumption of milk fermented by lactic acid bacteria. He postulated that the organism Lactobacillus bulgaricus, contained in this fermented milk, suppressed the growth of putrefactive bacteria that produce toxic amines or ptomaines. Until recent times, this hypothesis remained as a folklore. However, recent systematic scientific investigations have revealed that fermented milk may be endowed with some healthful virtues. Not surprisingly, the claims of nutritional and healthful benefits rendered by fermented milk have been challenged by many scientists, and the topic remains largely controversial. Variability in substantiation of these claims is not surprising either. The fermentation process is influenced by a myriad of factors, including the species and strain of fermenting organism. Thus, in a majority of cases, bacterial strain is only one of several factors that have varied among investigations. Recent controlled experiments indicate that fermented milk and fermented milk products (yogurt, cheese, etc.) may have a greater role to play in the nutrition of various populations, especially those that can tolerate milk because of a deficiency of intestinal lactase. This review focuses on the role of fermented milk products in milk intolerance. Also, it provides some insight into the other claims for health benefits of fermented milk products.

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Authors and Affiliations

  1. Department of Food Science and Animal Industries, Alabama Agricultural and Mechanical University, Normal, Alabama, 35762, USA

    D. Ramkishan Rao, S. R. Pulusani & C. B. Chawan

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  1. D. Ramkishan Rao
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  2. S. R. Pulusani
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  3. C. B. Chawan
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Editors and Affiliations

  1. University of Guelph, Guelph, Ontario, Canada

    Harold H. Draper

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© 1985 Plenum Press, New York

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Rao, D.R., Pulusani, S.R., Chawan, C.B. (1985). Role of Fermented Milk Products in Milk Intolerance and Other Clinical Conditions. In: Draper, H.H. (eds) Advances in Nutritional Research. Advances in Nutritional Research, vol 7. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2529-1_8

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  • DOI: https://doi.org/10.1007/978-1-4613-2529-1_8

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