This archive report was first published on 1 July 2020.
Why Fermented Milk Should Be Part of Your Diet ¶
By Faith Ndungi, Department of Human Nutrition, Egerton University, published on July 1, 2020.
Fermented milk has been an important component of nutrition and diet for many years, offering numerous health benefits beyond its nutritional value. The process of fermentation involves the metabolism of lactose to lactic acid by lactic acid bacteria (LAB), resulting in a reduction of pH and improved digestibility of the milk.
There are two main types of lactic fermentation: mesophilic and thermophilic. Mesophilic fermentation involves the use of mesophilic starters, while thermophilic fermentation involves the use of thermophilic starters. Cultured milk, also known as maziwa lala or mala in Kenya, is a type of product obtained through mesophilic fermentation of milk, while yoghurt is obtained as a result of thermophilic fermentation of milk.
The health properties of fermented milk and yoghurt were a part of tradition until the concept of probiotics emerged. Probiotics are live micro-organisms that have a beneficial effect on the human body, improving intestinal microbial balance. Prebiotics, on the other hand, are non-digestible food ingredients that selectively stimulate the growth and activity of beneficial bacteria in the colon.
Regular consumption of fermented milk and fermented milk supplemented with probiotics and prebiotics has been shown to have numerous health benefits, including protection against gastrointestinal infections, re-establishment of balanced intestinal microflora, reduction of lactose intolerance, cholesterol reduction, stimulation of the immune system, suppression of allergic reactions in food hypersensitivity, and protection against cancer.
Scientific evidence confirms that the regular consumption of fermented milk and fermented milk supplemented with probiotics and prebiotics can help diminish the risk of chronic diseases such as cancer, osteoporosis, coronary heart disease, and hypertension.
