Fermented milks: A historical food with modern applications–a review

European Journal of Clinical Nutrition

Volumn 56, Issue , 2002, Pages S2-S15

  Tamime, A Y ^a  

^a Dairy Science/Technology Consultant   (United Kingdom)

Author keywords

Fermented milks; Health benefits; Probiotic microflora; Review; Starter cultures

Indexed keywords

BACTERIOCIN; LACTOSE; POLYSACCHARIDE; PROBIOTIC AGENT;

ARTICLE; BIFIDOBACTERIUM; CARBOHYDRATE SYNTHESIS; CELL CULTURE; CLASSIFICATION; CLINICAL RESEARCH; CLINICAL STUDY; CLOSTRIDIUM DIFFICILE; CONTROLLED STUDY; DAIRY PRODUCT; DIARRHEA; ENTEROCOCCUS; FERMENTATION; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; GASTROINTESTINAL INFECTION; HEALTH CARE ORGANIZATION; HELICOBACTER PYLORI; HUMAN; INTESTINE FLORA; INTESTINE MOTILITY; LACTOBACILLUS; MEXICO; MICROBIAL METABOLISM; MILK; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; POLYMERIZATION; PROTEIN SECRETION; ROTAVIRUS; SYMPOSIUM;

ANIMALS; FERMENTATION; HUMANS; MILK;

BIFIDOBACTERIUM; CLOSTRIDIUM DIFFICILE; ENTEROCOCCUS; HELICOBACTER PYLORI; LACTOBACILLUS; ROTAVIRUS;

EID: 0036972330     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601657     Document Type: Article

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