Conclusions

Despite considerable advances in scientific understanding of semisolid cultured dairy products, their manufacture involves fine art and skill. A full understanding of the complex interplay between biological, chemical, and technological entities is slowly emerging. Cul tured dairy products are different from other dairy products in that they contain deliberately added live lactic acid bacteria with or without other probiotic bacteria. Therefore, the choice of starter cultures and control of the fermentation process are key parameters when producing quality products. The demand for probiotics-based foods is growing. However, it can be expected that consumer confidence will decrease, unless the dairy industry offers products that have been scientifically proved to exhibit probiotic effects. Thus, additional research on the mechanisms by which probiotic cultures exert their effects on the host is required.

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