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International Journal of Dairy Science

Year: 2015 | Volume: 10 | Issue: 1 | Page No.: 1-11
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Anandi Kavimandan

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Review Article

Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products

Anandi Kavimandan
Today the human has become more cautious about their diet and health. Meanwhile pollutant has badly affected the human food stuff. The adulterated food is available for consumption which has very adverse effect on human health. Thus demand of healthy and pure food has increased. So, the world’s attention has drawn on the area of probiotic. Probiotic has a good and healthy source of diet for human from centuries. On the other side, algaes are emerging as dietary supplements. Researcher thought about the combination of both in fermented dairy products as medium. Their effort was to enhance the functionality of food quality with addition of algae into it. In result of this combo, the viability of probiotic bacteria was also increased, acidity of food was also increased and their storage quality was also enhanced. There was more viability during storage to deliver more probiotics to human at time of their consumption. This study reviews the supplementation of Spirulina platensis on different fermented dairy products and its’ effect on their physiochemical, microbiological and sensory attributes.
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