Probiotics are defined as living microorganisms that, when consumed and digested, contribute to improved overall wellness.The functions of probiotics in the human body involve enhancing digestion, reducing the risk of chronic diseases such as diabetes, inflammatory bowel disease, cancer, acute diarrhea, strengthening immune functions, and protecting humans against pathogenic organisms.
In recent years, probiotics in dairy products have played a significant role in providing consumers with both delicious flavors and improved gut health. Probiotics can be found in various dairy products, including yoghurt, probiotic cheese, probiotic ice cream, and different fermented milk products. By consuming these products, consumers can boost their immunity. The most commonly used probiotic strains in the dairy industry include Lactobacillus and Bifidobacterium species, important for maintaining gut microflora balance.
According to research studies, (Aljutaily et al., 2020) regular consumption of probiotic-rich dairy products can aid in digestion, reduce bloating, and even enhance mental well-being through the gut-brain connection. When compared to probiotic supplements, dairy-based probiotics provide a natural protective environment that enhances bacterial survivability. The presence of proteins and fats in dairy products helps probiotics reach the intestine more effectively, ensuring better digestion, stronger immunity, and improved nutrient absorption.
Raising consumer awareness of probiotic dairy products has led to the development of probiotic fortified yoghurt, ice cream, and functional dairy beverages. However, in order for their beneficial health effects to be achieved, probiotics must remain viable in adequate quantities in a food product during its manufacture and throughout its shelf life (Saad et al., 2013).
Additionally, current research is exploring advanced microencapsulation techniques to maintain the standard viability levels of probiotics in dairy products. So the next time you consume a cup of yoghurt, just remember it is not only for the taste but also for improving your gut health!
Ms. Bawanthi Himasha Balasooriya
Department of Food Science and Technology
Uva Wellassa University