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S. E. Gilliland, “Influence of Bacterial Starter Cultures on Nutritional Value of Foods: Improvement of Lactose Digestion by Consuming Foods Containing Lactobacilli,” Cultured Dairy Products Journal, Vol. 20, No. 2, 1985, pp. 28-33.

has been cited by the following article:

• TITLE: Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits

  AUTHORS: Parmjit S. Panesar

  KEYWORDS: Fermented Dairy Products, Starter Cultures, Nutrition, Benefits, Probiotics

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.1, January 24, 2011

  ABSTRACT: Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.