Leites fermentados – uma revisão / Fermented milk - a review

Authors

  • Carla Adriana Ferrari Artilha
  • Denise de Moraes Batista da Silva
  • Eloize da Silva Alves
  • Luana Cristina Silva de Sousa
  • Bruno Henrique Figueiredo Saqueti
  • Ana Paula Stafussa
  • Matheus Campos de Castro
  • Grasiele Scaramal Madrona

DOI:

https://doi.org/10.34117/bjdv6n1-357

Keywords:

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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Published

2020-01-31

How to Cite

Artilha, C. A. F., Silva, D. de M. B. da, Alves, E. da S., Sousa, L. C. S. de, Saqueti, B. H. F., Stafussa, A. P., Castro, M. C. de, & Madrona, G. S. (2020). Leites fermentados – uma revisão / Fermented milk - a review. Brazilian Journal of Development, 6(1), 4956–4968. https://doi.org/10.34117/bjdv6n1-357

Issue

Section

Original Papers