Review: The Promise and Challenges of Functional Yogurt with Probiotics | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 16, Issue 5, May 2025, Page 87-96 PDF (604.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2025.382649.1197 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nadia M. Saad; Asmaa A. El-Awady; M. S. Darwish  
| ||||
| Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt. | ||||
| Abstract | ||||
| This article explores the challenges and opportunities associated with the development and production of probiotic functional yogurt, emphasizing its health benefits and nutritional significance. Probiotic yogurt has gained increasing attention for its potential to improve digestive function, support gastrointestinal health, enhance immune response, and facilitate better absorption of essential minerals. The article provides a detailed examination of the technological and biological factors involved in its production, with particular focus on microbial dynamics, fermentation processes, and strategies aimed at improving the overall quality and functionality of the final product. It addresses major obstacles such as ensuring the viability and stability of probiotic strains throughout manufacturing, storage, and shelf life, while also considering the complex interactions between probiotic cultures and dairy ingredients. Furthermore, the incorporation of natural bioactive compounds is discussed in terms of their dual role in contributing to health-promoting properties and influencing sensory characteristics such as taste, texture, and aroma. Overall, the article presents a comprehensive overview that highlights the importance of probiotic viability and product optimization for maximizing consumer health benefits. | ||||
| Keywords | ||||
| Natural compounds; fermented milk; antioxidant; probiotics | ||||
|
Statistics Article View: 92 PDF Download: 108 |
||||
