Özet
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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.
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Bu Makaleye Atıf Yap
Anonim (1983). Beslenme Açısından Fermente Süt Ürünleri. Gıda, Cilt: 8 - Sayı: 6. https://ajindex.com/articles/127394