Crit Rev Food Sci Nutr. 2012;52(4):321-33.
Milk, milk products, and disease free health: an updated overview.
Nagpal R, Behare PV, Kumar M, Mohania D, Yadav M, Jain S, Menon S, Parkash O, Marotta F, Minelli E, Henry CJ, Yadav H.
Department of Biotechnology, School of Technology and Science, Lovely Professional University, Phagwara, Punjab, India; ReGenera Research Group for Aging Intervention, Milano, Italy.
Abstract
The cow and its milk have been held sacred in the world since the dawn of human civilization. Indian ancient Vedic texts describe the virtues of milk and dairy products, as is authenticated by modern scientific principles and proofs. Therefore, milk has been considered as one of the most natural and highly nutritive part of a daily balanced diet. Currently, the integration of advanced scientific knowledge with traditional information is gaining incredible momentum toward developing the concept of potential therapeutic foods. Furthermore, new advances toward understanding the therapeutic roles of milk and milk products have also given a new impetus for unraveling the age old secrets of milk. At present, the best-known examples of therapeutic foods are fermented milk products containing health promoting probiotic bacteria. In the present article, we have tried to review the various aspects of the therapeutic nature of milk and fermented dairy products in a highly up-dated manner, and offer an in-depth insight into the development of targeted therapeutic future foods as per the requirements of consumers.
