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Probiotic and Prebiotic Dairy products including yogurt, cheese, milk etc are considered as functional Dairy products.
Probiotic microorganisms can be found in both supplement form and as components of foods and beverages. These bacteria and yeasts have been used for thousands of years to ferment foods. Certain yogurts and other cultured dairy products contain such helpful bacteria, particularly specific strains of Bifidobacteria and Lactobacilli. Not all bacteria present in fermented milk products or yogurt have a probiotic effect. For this reason, in order to consider a Lactobacillus or Bifidobacterium a probiotic, the specific strains selected must exert a clinically established health benefit.
Prebiotics are found naturally in many foods, and can also be isolated from plants (e.g., chicory root) or synthesized (e.g., enzymatically, from sucrose). In order for a food ingredient to be classified as a prebiotic, it has to be demonstrated, that it: (a) is not broken down in the stomach or absorbed in the GI tract, (b) is fermented by the gastrointestinal microflora; and (c) most importantly, selectively stimulates the growth and/or activity of intestinal bacteria associated with health and wellbeing.
Milk, cheese and yogurt all provide the following beneficial nutrients in varying quantities.
