Yoghurt and probiotic bacteria in dietary guidelines of the member states of the European Union

Beneficial Microbes

Volumn 5, Issue 1, 2014, Pages 61-66

  Smug, L N ^a,b   Salminen, S ^b   Sanders, M E ^c   Ebner, S ^b,d  

^a WROCLAW UNIVERSITY OF ECONOMICS   (Poland)

^b UNIVERSITY OF TURKU   (Finland)

^c DAIRY AND FOOD CULTURE TECHNOLOGIES   (United States)

^d UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Fermented milk; Health claims; Nutrition guidelines; Probiotics

Indexed keywords

LACTOSE; PROBIOTIC AGENT; YOGHURT;

ARTICLE; DIETARY INTAKE; EUROPEAN UNION; FERMENTATION; FOOD PRESERVATION; FOOD SAFETY; LACTOSE TOLERANCE; MICROORGANISM; MILK; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PALATABILITY; PUBLIC HEALTH; SWITZERLAND;

FERMENTED MILK; HEALTH CLAIMS; NUTRITION GUIDELINES; PROBIOTICS;

ANIMALS; BIFIDOBACTERIUM; EUROPE; EUROPEAN UNION; HUMANS; LACTOBACILLUS; NUTRITION POLICY; PROBIOTICS; YOGURT;

EID: 84894325648     PISSN: 18762883     EISSN: 18762891     Source Type: Journal    
DOI: 10.3920/BM2013.0050     Document Type: Article

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