372 Chapter 14
Chandan , R.C. 1999. “ Enhancing market value of milk
by adding cultures. ” J. Dairy Sci. 82 : 2245 – 2256.
Chandan , R.C. and Kilara , A. 2007. “ Role of Milk and
Dairy Foods in Nutrition and Health. ” Chapter 18.
Dairy Processing and Quality Assurance. Chandan ,
R.C. , Kilara , A. and Shah , N.P. (eds). Wiley - Blackwell ,
Ames, IA. 411 – 428.
Daly , C. , Sandine , W.E. and Elliker , P.R. 1970a.
“ Associative growth and inhibitory properties of
Streptococcus diacetilactis. ” J. Dairy Sci. 53 :
637 – 638.
Daly , C. , Sandine , W.E. and Elliker , P.R. 1970b.
“ Inhibition of clostridia and other bacteria in milk by
Streptococcus diacetilactis. ” Proc. 18th Intr. Dairy
Congr. 1E – A. 2.3 : 142.
Daly , C. , Sandine , W.E. and Elliker , P.R. 1972.
“ Interactions of food starter cultures and food - borne
pathogens: Streptococcus diacetilactis versus food
pathogens. ” J. Milk Food Technol. 35 : 349 – 357.
Danisco. 2005a. “ Trade Bulletin. MicroGARD^ ™^ fer-
mentates. ” http://www. Danisco.com/cms/connect/corporate/
products+range/antimicrobials/antimicrobial+
ingredients/microgard+fermentates/microgard_
fermentates_en.htm.
Danisco. 2005b. “ Trade Bulletin. Protective cultures. ”
http://www. Danisco.com/cms/connect/corporate/products+
and+series/product+range/cultures/protective+
cultures/protective_cultures_en.htm.
Danisco. 2005c. “ Trade Bulletin. Nisaplin ® and
Novasin^ ™^ antimicrobials. ” http://www. Danisco.com/cms/
connect/corporate/products+and+services/product+
range/antimicrobials/antimicrobial+ingredients/
nisaplin+andnovasin+antimicrobials/nisaplin_and_
novasin_en.htm.
Ennahar , S. , Aoude - Werner , D. , Sorokine , O. , van
Dorsselaer , A. , Bringel , F. , Hubert , J.C. and
Hesselmann , C. 1996. “ Production of pediocin AcH
by Lactobacillus plantarum WHE 92 isolated from
cheese. ” Appl. Environ. Microbiol. 62 : 4381 – 4387.
Farbood , M.I. , Merris , J.A. and Seitz , E.W. 1986.
“ Preparation of naturally occurring C. sub. 2 sub 5
alkyl esters of C. sub 4 - Csub. 5 carboxylic acids by
means of fermentation of C. sub5 - sub. 6 amino acids
in the presence of C. sub 2 - Csub. 5 alcohols. ” U.S.
Patent 4,686,307.
Frye , C.P. and Kilara , A. 2008. “ Regulation for Product
Standards and Labeling. ” Chapter 6. Dairy Processing
and Quality Assurance. Chandan , R.C. , Kilara , A. and
Shah , N.P. (eds). Wiley - Blackwell , Ames, IA.
145 – 168.
Gilliland , S.E. , Anna , E.B. and Speck , M.L. 1970.
“ Concentrated cultures of Leuconostoc citrovorum. ”
Appl. Microbiol. 19: 890.
Gobbetti , M. , Minervini , M. F. and Rizzello , C.G. 2007.
“ Bioactive Peptides in Dairy Products. ” Handbook of
Food Products Manufacturing , Vol. 2. Hui , Y.H. ,
Chandan , R.C. , Clark , S. , Cross , N. , Dobbs , J. , Hurst ,
W.J. , Nollet , L.M.L. , Shimoni , E. , Sinha , N. , Smith ,
E.B. , Surapat , S. , Tichenal , A. and Toldra , F. (eds).
John Wiley and Sons , New York, NY. 489 – 517.
Gonzalez , C.F. 1984. “ Preservation of foods with non -
lactose fermenting Streptococcus diacetilactis. ” U.S.
Patent 4,447,471.ACE - inhibitors are released during dairy
fermentation by lactic acid bacteria from milk
proteins. Several lactobacilli and some lacto-
cocci used in dairy fermentations are known
to release these bioactive peptides (Gobbetti
et al., 2007 ). Thus, intake of fermented dairy
products serves as intake of natural func-
tional foods for controlling hypertension. A
probiotic culture that is said to possess ACE -
inhibitory activity is being marketed by a
leading starter culture company.
Conjugated linoleic acids (CLA) is another
class of dairy - derived components with
health implications. These fatty acids are
synthesized by the rumen fl ora, which are
incorporated into the lacteal fl uid during the
synthesis of milk. Milk fat contains the major
portion of CLA, ranging from 2.4 to 28.1 mg/g
of fat. Yogurt is a good source of CLA. The
most biologically active CLA isomer found
in dairy products is cis - 9, trans - 11 – 18:2.
CLAs are strong antioxidants and may
prevent colon and breast cancer. They have
been shown to enhance immune response and
reduce the levels of prostaglandin PGE - 2,
which is involved in heart disease. Chandan
and Kilara (2007) have provided an in - depth
discussion of these dairy components, which
in the coming years will occupy prominent
niches in the nutraceutical marketplace.
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