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DOI:http://dx.doi.org/10.26855/ijfsa.2022.03.001

Fermented Dairy Products and Their Place in International Gastronomy

Date: January 6,2022 |Hits: 834 Download PDF How to cite this paper

Mahendra Pal1,*, Judit Molnar2

1Narayan Consultancy on Veterinary Public Health and Microbiology, Anand-388001, Gujarat, India. 

2Department of Water and Environmental Sciences, Faculty of Agricultural and Food Sciences, SzéchenyiIstván University, 9200 Mosonmagyaróvár, Győr-Moson-Sopron county, Hungary.

*Corresponding author: Mahendra Pal

Abstract

Fermented foods also known as functional foods are recognized to the mankind since ancient times due to their several health benefits. Nowadays, learning about the health effects of functional foods is becoming increasingly important globally. Outstanding among these products is the physiological effect of fermented dairy products like yoghurt, and cheese on the human body. The beneficial properties of the lactic acid bacteria found in them mostly stimulate the functioning of the gastrointestinal tract, immune system, and contributing to the well-being. That is why they are also part of many special diets, such as Mediterranean diet. Some of the fermented dairy products, such as cheese, and yoghurt are easily available globally where as shrikhand and paneer are very popular fermented foods in India. These products are excellent sources of protein, calcium, and other nutrients. Moreover, the presence of live microbs in these products is considered accountable for a number of health benefits. The epidemiological evidences indicated that consumption of yogurt in diet is usually related to reduce the risk of type 2 diabetes that affects millions of people worldwide. The manuscript also discusses the importance of some of the fermented dairy products, such as cheese, yogurt, kefir, cottage cheese, paneer, and shrikhand, and their effects on human health. In addition, it describes the most important fermented dairy products in international gastronomy. Furthermore, we would like to contribute the knowledge of the readers and the protection of their health as well.

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How to cite this paper

Fermented Dairy Products and Their Place in International Gastronomy

How to cite this paper: Mahendra Pal, Judit Molnar. (2022) Fermented Dairy Products and Their Place in International GastronomyInternational Journal of Food Science and Agriculture6(1), 1-3.

DOI: http://dx.doi.org/10.26855/ijfsa.2022.03.001

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