RRJoDST (2013) 25-28 © STM Journals 2013. All Rights Reserved Page 25 Research & Reviews: Journal of Dairy Science and Technology ISSN: 2319–3409 www.stmjournals.com Nutritive Value and Health Benefit of Fermented Milks Tanmay Hazra 1 , Kamal Gandhi 1 *, Anamika Das 2 1 Dairy Chemistry Division, NDRI, Karnal, Haryana, India 2 Warner School of Food and Dairy Technology, SHIATS, Allahabad, U.P., India Abstract Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine. Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic *Author for Correspondence: E-mail kamalgandhi4444@gmail.com, INTRODUCTION The presence of millions of microorganisms in every milliliter of milk has a powerful and lasting effect, as they change milk into fermented dairy products. During fermentation the concentration of some of components of various categories of nutrients acting as substrate to various microbial enzyme decrease while other composites, which were almost nonexistent before, appear [1]. Fermented products are more digestible since they are based on the supposed predigestion of fat, lactose and protein by the bacterial cultures [2]. Some early observations on the nutritive value of dahi are recorded on the vitamin C level [3], vitamin B complex [4], growth promoting value [5] and calcium retention [6]. The dosage of 100 g of probiotic yoghurt containing 10 8 cells/g of Lactobacillus and Bifidobacteria along with freudenreichii subspp shermanii, once in a day after meal for a period of seven days can be used to discourage the growth of harmful microorganisms in addition to providing improved nutrition in infants [7]. Nutritive Value of Fermented Milks Lactose Catabolism Lactose is the most important sugar present in milk. This disaccharide containing glucose and galactose (β-1-4 linkage) is used by the two specific yoghurt species as the mean source of carbon and energy [8]. Subjects intolerant to lactose absorb the lactose in yoghurt better than that in milk due to availability of the of microbiological β-galactosidase origin [9]. Lactic Acid Production of lactic acid is the most important biochemical process occurring during fermentation of milk. The lactic acid helps to destabilize casein micelles and lead to the formation of three dimensional network of protein, encompassing other ingredients thus resulting into ‘soft’ curd, which is better digested within the stomach as compared to normal milk [10]. The oral facial transit time is twice as long with yoghurt relative to milk, which enhances the nutrient absorption. Lactic acid, being an essential energy source for the heart and other fundamental organs, has been considered to play significant role in human metabolism [11]. Protein Quality and Digestibility Protein quality of fermented milk is derived from milk, microbial cell protein built up as a result of growth of starter bacteria and free amino acids and peptides released due to proteolytic activity of the organisms. The native milk proteins are converted into a soft curd containing finely dispersed casein particles due to bacterial action in the fermented milk product [12] rendering it easily digestible and assimilated. The major amino acids in yoghurt are proline and glycine [13]. The free essential amino acids content increases by 3.8 to 3.9 fold. This leads to