Functional Components in Traditional Dairy Products

Abstract

A food, either natural or formulated, which will enhance physiological performance or prevent or treat diseases and disorders is defined as functional food. Dairy-based functional foods are very important among functional foods. Functional dairy foods demonstrate health benefits beyond their basic nutritional value. Dairy products contain many functional ingredients such as whey proteins, conjugated linoleic acid (CLA), minerals, vitamins and probiotic or lactic acid bacteria (LAB). In this review functional components and their health benefits in traditional dairy products were investigated. Whey proteins: Fermented dairy products such as yoghurt, fermented beverages or kefir, and acid curd cheeses have whey proteins. Whey proteins contain β-Lactoglobulin, α-Lactalbumin, immunoglobulins, whey albümin, lactoferrin, lactoperoxidase, lysozyme and glicomacropeptides. Their mechanism of action are antioxidant, anticancer, antibacterial and immunomodulator. Cojugated linoleic acid (CLA): CLA produced by bacteria in the rumen of grazing animals such as cattle. Fermented dairy products such as yoghurt, ayran or kefir, butter and cheeses have CLA. Its mechanism of action is antioxidant and anticancer. Minerals: Cheeses, yoghurt, kefir and fermented beverages contain calsium. Its echanism of action is osteogenetic or bone protective. Vitamins: Cheeses, yoghurt, fermented beverages, kefir and butter contain carotene and tocopherols. Their mechanism of action are antioxidant and anticancer. Probiotic bacteria or lactic acid bacteria (LAB): Fermented dairy products such as yoghurt, kefir, fermented beverages, butter and cheeses contain probiotic or LAB. Their mechanism of action are anticancer, anticholesterol and prevention of intestinal tract infections.