Active Cultures Add Function to Yogurt and Other Foods
Extensive research conducted on the use of certain microorganisms indicate their value in developing functional foods aimed at treating a variety of disease conditions.
Yogurt was introduced to the American diet during the 1940s. By the 1980s, it had become the darling of dieters, and the lunch of choice for young women. The use of yogurt as a calcium source has made it one of the most rapidly growing products in the dairy case. But now it’s more than just a calcium source. Yogurt, kefir, and similar fermented milk products are on the way to becoming major nutraceuticals, aimed at treating a variety of disease conditions.
There are many products in the marketpla…
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