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440 Part 4: Milkshould contain 5× 108 cfu/mL at the time of consumption
(Tamime and Marshall 1997).THE FUTURE—CULTURED DAIRY
PRODUCTS WITH THERAPEUTIC
BENEFITSThe availability of dairy products with positive nutritional ben-
efits, in addition to yogurt and acidophilus milk, is expected to
increase in the future. Probiotic bacteria, galactooligosaccha-
rides and other lactose derivatives, prebiotics, bioactive pep-
tides, whey proteins, and conjugated linoleic acids are among
the components identified in cultured dairy products with en-
hanced nutritional benefits, ranging from improved balance of
intestinal function, reduction of serum cholesterol, enhanced
immune function, and anticarcinogenic and antimicrobial activ-
ity. In some cases, modifications of the traditional processing
protocols will be necessary to increase the content and sta-
bility of these components in cultured dairy products without
adversely affecting the flavor, texture, and other sensory qual-
ity attributes. The development of cultured dairy products with
improved health benefits will provide numerous challenges and
rewards to food scientists and consumers (McIntosh et al. 1998,
Hilliam 2003, Korhonen and Pihlanto 2003, Parodi 2003, Playne
et al. 2003, Stanton et al. 2003, Stevenson and Knowles 2003).ACKNOWLEDGMENTS
This chapter of the Iowa Agriculture and Home Economics Ex-
periment Station, Ames, Iowa, Project No. 3574, was supported
by Hatch Act and State of Iowa funds.FURTHER READING
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Law BA. 1997.Microbiology and Biochemistry of Cheese and
Fermented Milk, 2nd edn. Blackie Academic and Professional,
London, p. 365.
Tamime AY, Robinson RK. 1999.Yoghurt – Science and Technol-
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Walstra P. 1990. On the stability of casein micelles.J Dairy Sci73:
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