In summing up the most important nutritional properties of fermented milk products can be listed in the following way: - The digestion and resorption of proteins is increased, - Influence on the acidity of the stomach, - Allergic reaction against native protein are reduced, - The digestibility and absorption of fat is increased, - A consumption of fermented milk products by lactose intolerants seems to be possible, - Increased secretion of digestive juices, - Retention of calcium, phosphorus and iron is improved, - The content of the vitamins B1, B2, niacin and folic acid is increased, - Antimicrobial and anticarcinogenic properties are assumed, - The keeping quality of the product is improved, - High organoleptic quality.
📌 3 Key Takeaways
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Objective & Hypothesis:In summing up the most important nutritional properties of fermented milk products can be listed in the following way: - The digestion and resorption of proteins is increased, - Influence on the acidity of the stomach, - Allergic reaction against native protein are reduced, - The digestibility and absorption of fat is increased, - A consumption of fermented milk products by lactose intolerants seems to be possible, - Increased secretion of digestive juices, - Retention of calcium, phosphorus and iron is improved, - The content of the vitamins B1, B2, niacin and folic acid is increased, - Antimicrobial and anticarcinogenic properties are assumed, - The keeping quality of the product is improved, - High organoleptic quality.
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Key Findings & Data:In summing up the most important nutritional properties of fermented milk products can be listed in the following way: - The digestion and resorption of proteins is increased, - Influence on the acidity of the stomach, - Allergic reaction against native protein are reduced, - The digestibility and absorption of fat is increased, - A consumption of fermented milk products by lactose intolerants seems to be possible, - Increased secretion of digestive juices, - Retention of calcium, phosphorus and iron is improved, - The content of the vitamins B1, B2, niacin and folic acid is increased, - Antimicrobial and anticarcinogenic properties are assumed, - The keeping quality of the product is improved, - High organoleptic quality.
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Conclusion & Impact:In summing up the most important nutritional properties of fermented milk products can be listed in the following way: - The digestion and resorption of proteins is increased, - Influence on the acidity of the stomach, - Allergic reaction against native protein are reduced, - The digestibility and absorption of fat is increased, - A consumption of fermented milk products by lactose intolerants seems to be possible, - Increased secretion of digestive juices, - Retention of calcium, phosphorus and iron is improved, - The content of the vitamins B1, B2, niacin and folic acid is increased, - Antimicrobial and anticarcinogenic properties are assumed, - The keeping quality of the product is improved, - High organoleptic quality.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In summing up the most important nutritional properties of fermented milk products can be listed in the following way: - The digestion and resorption of proteins is increased, - Influence on the acidity of the stomach, - Allergic reaction against native protein are reduced, - The digestibility and absorption of fat is increased, - A consumption of fermented milk products by lactose intolerants seems to be possible, - Increased secretion of digestive juices, - Retention of calcium, phosphorus and iron is improved, - The content of the vitamins B1, B2, niacin and folic acid is increased, - Antimicrobial and anticarcinogenic properties are assumed, - The keeping quality of the product is improved, - High organoleptic quality.
Özet
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Cite This Article
Anonim (1983). Fermented Milk Products in Nutrition (Turkish with English Abstract)). Gıda, Cilt: 8 - Sayı: 6. https://ajindex.com/articles/127394