Functional dairy products

Author: Guo Benheng
Publisher:
Publish Date: 2001-01-01
Features: Based on reviewing a large amount of literature and combining years of research achievements, the author compiled this book. The characteristics of this book are: ① Starting from the perspective of gut microbiota and human health, it systematically introduces beneficial and pathogenic bacteria in the gut; ② It focuses on discussing various functional fermented dairy products, with an emphasis on both the forward-looking and systematic description of LGG and bifidobacterium dairy products, as well as the scientific and practical discussion of yogurt-like and cheese products; ③ Combining the author's years of research achievements, it systematically analyzes and elaborates on bioactive substances in milk, providing valuable reference materials for the research and development of such products. The book offers detailed discussions on microbiota and health, microbiota and immunity, microbiota and products, as well as bacteria and bacteriocins, making it a valuable resource for relevant scientific and technical personnel, product development professionals, and researchers for study and reference.