Indian Dairy AssociationIDA

SUMMARY OF ARTICLE

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Himanshi Solanki
Management Trainee, Research & Development DFIL-Creambell, Gurgaon (Haryana)
himanshisolanki42@gmail.com		Aparna Sudhakaran. V
Assistant Professor, Department of Dairy Microbiology, College of Dairy Sci. and Tech., Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, Kerala
aparna@kvasu.ac.in
Rashmi H.M
Scientist, Dairy Microbiology Division, ICAR- National Dairy Research Institute, Karnal (Haryana)
rashmi.ndri@gmail.com		Diwas Pradhan
Scientist, Dairy Microbiology Division, ICAR- National Dairy Research Institute, Karnal (Haryana)
zawidprd@gmail.com

ABSTRACT

The concept that novel functional foods supplemented with probiotics and prebiotics lead to modulation of gut microbiota for improving gut health is gaining momentum which perfectly fits into the famous quote of Father of Medicine - Hippocrates “Let food be thy medicine and medicine be thy food”. Dairy based probiotic foods represent the largest segment of the world functional food market accounting for nearly 65% of the total functional food market. Milk and milk products are popularly considered as ideal vehicles for delivering probiotic bacteria to the human gastrointestinal tract besides conferring additional health benefits.
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