Leites fermentados – uma revisão / Fermented milk - a review
DOI:
https://doi.org/10.34117/bjdv6n1-357Keywords:
Alimentos funcionais, Micro-organismos, Produtos Lácteos, Tendências.Abstract
Na última década, os produtos lácteos vêm exercendo um papel significativo no segmento do mercado de alimentos funcionais, destacando-se as bebidas lácteas fermentadas. Consumidos em diversas partes do mundo pela sua atratividade promotora de saúde, os leites fermentados possuem aspectos comuns de fabricação, diferindo-se pela microbiota envolvida na fermentação, podendo alguns destes micro-organismos serem probióticos. A adição de vitaminas, minerais, prebióticos, ácidos graxos, fitoquímicos, enzimas, antioxidantes, etc., promovem o aumento do consumo de leites fermentados pelos consumidores que buscam um estilo de vida aliado a saudabilidade e prevenção de doenças, além disso, o consumo de outros tipos de leite não bovino, como o leite de jumenta e camela, e a inclusão de proteínas vegetais e animais, expressam novas tendências de fontes alternativas e de enriquecimento aos leites fermentados.
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