Fermented dairy products – a diverse resource for health and nutrition
Fermented dairy products are not merely a popular everyday food – they hold a leading position in the functional food market and play a significant role in the prevention of both acute and chronic diseases. At Latvia University of Life Sciences and Technologies (LBTU), the research is underway to explore the multidimensional significance of these products – not only as a source of probiotics but also as a rich supply of bioactive compounds with potentially wide-ranging effects on human health.
The lactic acid bacteria used in the production of fermented dairy products, introduced via starter cultures, are capable of producing a variety of valuable compounds – lactic acid, amino acids, fatty acids, B-group vitamins, and even antibacterial substances. However, despite the wide range of starter cultures and fermented products available on the market, there has been a lack of comprehensive studies assessing their overall quality and potential. The LBTU-led project "Evaluation of Bioactive Compounds in Fermented Dairy Products: A New Approach" (AF21) aims to develop a new scientific understanding and systematic perspective on these products.
The objective of the project is to qualitatively and quantitatively assess which biologically active compounds are formed during the fermentation of both organically and conventionally produced milk using various starter cultures. The research examines how the origin of the milk influences the quality of the fermented product, with a particular focus on differences in the composition and content of bioactive compounds. This approach enables a deeper understanding of how various factors affect not only the taste and texture of the product but also its nutritional value and potential impact on human health.
Associate Professor and Lead Researcher at the LBTU Institute of Food, Dr. Jeļena Zagorska, explains: “We have already conducted analyses of the quality of milk derived from both organic and conventional farming – focusing on amino acid and fatty acid composition, bactericidal compounds, and carbohydrates. Experiments using different starter cultures have also begun, evaluating their activity and viability during storage. Special attention is being given to free amino acids and fatty acids, protein fractions – compounds that form during milk fermentation and may significantly affect the final product’s functionality.”
The research findings have already received international recognition – data were presented at the "Nutrition and Health 2024" conference, and initial results were published in the scientific article "Analysis of Fatty Acids and Antibacterial Whey Proteins in Organic and Conventional Milk: Potential Influence on Lactic Acid Bacteria Growth". The information obtained through this project is valuable not only for scientists but also for nutritionists, students, consumers, and food producers, supporting more informed decisions about food choices and production technologies.
LBTU researchers continue their efforts to provide new insights into fermented dairy products as a versatile resource for health and nutrition.
The implementation of the grant "Evaluation of Bioactive Compounds in Fermented Dairy Products: A New Approach" is part of the project "Strengthening LBTU Institutional Capacity for Excellence in Studies and Research."