Development of Functional Dairy Foods

  • Natália Martins
  • Maria Beatriz P. P. Oliveira
  • Isabel C. F. R. FerreiraEmail author
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers’ acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers’ familiarity with new products and functional ingredients used on their formulation, consumers’ knowledge and awareness about the credibility of shared health effects, and finally the organoleptic and sensory evaluation of the developed functional dairy foods, have also a determinant role. Anyway, consumers are considered self-contributors for this promising food innovation. Thus, the concept of functional dairy foods may represent an upcoming multiniche market and sustainable trend to be exploited.


Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance 



The authors are grateful to Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (UID/AGR/00690/2013) and REQUIMTE (UID/QUI/50006/2013 - POCI/01/0145/ FEDER/007265) research centres.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Natália Martins
    • 1
    • 2
  • Maria Beatriz P. P. Oliveira
    • 2
  • Isabel C. F. R. Ferreira
    • 1
    • 3
    Email author
  1. 1.Mountain Research Centre (CIMO)Polytechnique Institute of BragançaBragançaPortugal
  2. 2.REQUIMTE/LAQV, Faculty of PharmacyUniversity of PortoPortoPortugal
  3. 3.Instituto Politécnico de BragançaBragançaPortugal

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