Global Journal of Food Science and Technology received 193 citations as per Google Scholar report
Javad Taghipour Sani, Seyyedeh Omolbanin Sharifi Gharibi, Mohammad Ali Shariati
From the nutritional viewpoint, fermented foods have been taken into account recently. Microorganism of milk is indigenously available and involves a process of biochemical reactions in which aroma and other desirable products are produced. Scientifically any concepts which show potentials of a group of food materials in enhancement of community health will be undergoing of numerous studies where their publicizing can lead to reduce the risk of some diseases. Inthis group of food products, biochemical reactions play the most important roles in production of aroma and antibacterial components and other functional products.In recent years, there has been an increasing interest in probiotic foods, which has fueled the role of novel probiotic products as a global interest.Regarding the increasing the level of public health, a growingly applications of incorporating of probiotic bacteria is occurring. To date, the best source respect to producing probiotic products refers to dairy and dairy derivative sources. This article shortly reviews present nutritional aspects of dairy fermented products.
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