![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Health benefits of yogurt are mainly attributed to the presence of lactic acid bacteria and to an high calcium content. This paper reviewed the recent researches on the effects of yogurt cultures on lactose maldigestion, serum cholesterol, intestinal microflora, stimulation of immune system and carcinogenesis. The role of calcium in reducing colon cancer is emphasized. Although clinical research has progressed, controversy still exists and accumulation of clinical evidence remains usefull to establish the health benefits of yogurt consumption.