Dairy products can provide a desirable and effective probiotic delivery method for you body. Some of the same bacteria associated with fermented dairy products also make live in different parts on the human body, including the mouth, the gastrointestinal tract and the vagina. Therefore, some of these microbes can play a dual role in transforming milk into a diverse array of fermented dairy products (yogurt, cheese, kefir, etc.), and contributing to the important role of colonizing bacteria. Usually, Probiotic bacteria are chosen from bacteria that normally inhabit the gastrointestinal system of humans, and belong to a species that is known to be safe. These bacteria are then purified, grown to large numbers, concentrated to high doses and preserved. They are provided in products in one of the following ways:
- Concentrated, dried cells and packaged as dietary supplements such as powders, capsules, or tablets
- a culture concentrate that is added to a food at medium levels, with little or no opportunity for culture growth (usually a dairy product)
- inoculated into a milk-based food (or dietary supplement) and allowed to grow to achieve high levels in a fermented food
Probiotic bacteria have an essential association with dairy products. In that:
Dairy foods is one way to protect the probiotic bacteria our bodies need:
High acid levels in the stomach and high bile concentrations in the small intestine can kill off many probiotic bacteria. Although some bacteria are more resistant than others to this stress, consumption of probiotics with food, including milk, yogurt and other dairy products, buffers stomach acid and increases the chance that the bacteria will survive into the intestine.
Refrigeration of dairy products helps promote probiotic stability:
Short-term refrigeration of dairy products generally promotes probiotic stability. Although the lactic acid content of yogurt can be pose as a barrier.
The live cultures in dairy foods can carry a positive image:
In many cases public awareness of bacteria may leave a negative image of in foods, but being aware of "live, active cultures" in fermented dairy foods, cause these cultures to convey a positive, healthful image. Probiotic bacteria in dairy foods can be an extension of the comfortable association of cultures in dairy products, and make it easier to communicate health messages to the public.
The healthful properties of probiotic bacteria blend with the healthful properties of milk products:
A dairy product containing probiotics makes a healthy, "functional food package." In addition to the vitamins, calcium, other minerals, and protein obtained from milk products, modern research has suggested healthful properties of fermentation-derived peptides and butyric acid found in some dairy products. Dairy products have recently been shown to be important components for a healthy diet, for more than the prevention of osteoporosis. Consumption of three or more servings of dairy products each day has been associated with lower levels of obesity among Americans. Obesity is associated with diabetes, hypertension and heart disease. The DASH (Dietary Approaches to Stop Hypertension) diet also recommends three servings of lowfat dairy products. Considering all these findings, dairy products combined with probiotic bacteria may translate into improved long-term health.
