Naslov
Trends in the production of functional dairy products

Autori
Božanić, Rajka ; Barukčić, Irena ; Lisak Jakopović, Katarina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
V. International ISCMP Joint Science Congress of Material and Polymers. Book of Abstracts & Proceedings, 2021. Turkey / Oral, Ayhan ; Gursoy, Oguz ; Yilmaz, Yusuf - Burdur : Chemists Society and Sidas Medya Ldt. Sti. (Turkey), 2021, 20-20

ISBN
978-605-5267-88-9

Skup
5th International ISCMP Joint Science Congress of Material and Polymers

Mjesto i datum
Burdur, Turska, 29.09.2021. - 01.10.2021

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
Dairy Products, Functional Food, Health, Trends, Production, By Products

Sažetak
Today, food is expected not only to satisfy hunger, but also to have a positive effect on human health. Due to the greater awareness of the important impact of food on health, the trend of production of functional products is growing. Milk is a natural, multi-component, nutrient-rich beverage. Market trends indicate that milk-based beverages are ideal vehicles for newly discovered bioactive food ingredients targeting lifestyle diseases. Experience indicates that consumers will not buy food products that imply they are sick. Therefore, functional foods need to be promoted as convenient, nutritious and tasty formulations with specific health benefits. The functionality of dairy products can be achieved in different ways. Its composition can be modified and improved, so thus the amount of certain components can be increased (e.g. proteins) or decreased (e.g. salt and cholesterol). Also, it is possible to modify the technological process of production (e.g. ultrafiltration) or use various supplements that will increase the functionality of the dairy product (e.g. probiotics). Improving functionality of dairy products includes nowadays the utilization of by-products such as whey and buttermilk, which were proven to have a high nutritional and therapeutic value. The subject of this paper is to explore functional dairy products in the market and possible modifications to improve and enhance them.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA