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Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types.
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These are similar in appearance to conventional food and are intended to be consumed as part of a normal diet but have been modified to subserve physiological roles beyond the provision of simple nutrient requirements Bech-Larsen and Grunert, The unwillingness of the consumer to change dietary habits suggests that there is a great market potential for foods with altered nutritional characteristics but unchanged sensory attributes Becker and Kyle, The functional foods comprise conventional foods containing naturally occurring bioactive substances e.

Among the functional components, probiotics and prebiotics, soluble fiber, omegapolyunsaturated fatty acid s, conjugated linoleic acid, plant antioxidants, vitamins and minerals, some proteins, peptides and amino acid s, as well as phospholipids are frequently mentioned. It should be also stressed that functional foods are not pills or capsules but are consumed as part of a normal everyday diet. Consumer demands in the field of food production have changed considerably in the last few decades. Consumers more and more believe that foods contribute directly to their health Mollet and Rowland, ; Young, ; Elsanhoty et al.

Foods are not intended to only satisfy hunger and to provide necessary nutrients for humans now a day but also to prevent nutrition-related diseases and improve physical and mental well-being of the consumers Menrad, ; Roberfroid, b. There is an increasing demand of functional foods in developed countries that can be explained by certain factors like increasing cost of healthcare, the steady increase in life expectancy and the desire of older people for improved quality of their later years Kotilainen et al.

This sizeable demand of functional foods provides important export opportunities for developing countries where demand for functional foods is small but growing. Although the functional foods market is increasing annually but it will only become significant in societies where food security is assured and basic foodstuffs are relatively cheap.

However, increasing and varieties of the functional foods are a challenging perspective for promotion and formulation of healthy food and which can be useful for enhancements of human health Abdel-Salam, During last two decades, an increasing amount of attention has been focused on the emergence of a value added food category founded on the specific health and preventive properties provided by certain foods Bhat and Bhat, Nutrition related diseases, such as cardiovascular disease and diabetes, associated with the over-consumption of animal fats is one of the serious consequences associated with the consumption of animal products Bhat and Bhat, and is now responsible for a third of global mortality WHO, In addition, in an older population, more people face the health challenge posed by aging.

These trends create a receptive climate for the functional foods. Functional foods have been developed in virtually all food categories.

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These products have been mainly launched in the dairy, confectionery, soft-drinks, bakery and baby-food market Kotilainen et al. Using food for health purposes rather than for nutrition opens up a whole new field for the food industry that can explore various possibilities, including the control of the composition of raw and processed materials by reformulation of fatty acid content or by inclusion of dietary fiber, antioxidants or probiotics, etc. Jimenez-Colmenero et al.

The health benefits of milk and dairy products are known to humanity since medieval times and may be attributed to the biologically active components that are present in milk and also, due to their suitably modulated activities produced through the action of probiotic bacteria, in the fermented milk products. Besides the modification of several milk components, probiotics may also act directly as preventive agents, or in therapy of some severe diseases Ferencik and Ebringer, ; Gill and Guarner, ; Santosa et al.

The functional role of fermented dairy products is either directly through interaction with consumed microorganisms probiotic effect or, indirectly, as a result of action of microbial metabolites like vitamins, proteins, peptides, oligosaccharides and organic acid s, generated during the fermentation process biogenic effect.

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The health-promoting mechanisms of probiotic action are mostly based on the positive effect they exert on the immune response Isolauri et al. Whey proteins possess antimicrobial, anticarcinogenic, immunostimulatory, health-promoting activities Madureira et al. Milk is a complex mixture of specific bioactive proteins, lipids and saccharides and contains numerous biologically active substances such as immunoglobulins, enzymes, antimicrobial peptides, oligosaccharides, hormones, cytokines and growth factors Clare and Swaisgood, ; Donovan, , Pouliot and Gauthier, Fresh milk contains a mixture of antimicrobial agents that exhibit bacteriostatic and even bactericidal activities.

Mammalian milk contains more than 60 different enzymes Fox, including digestion enzymes proteinases, lipases, amylases, phosphatases and enzymes with antioxidant and antimicrobial characteristics like lysozyme, catalase, superoxide dismutase , lactoperoxidase, myeloperoxidase, xanthine oxidoreductase, ribonuclease, etc. Lactose and other oligosaccharides comprise the third most abundant constituent of milk.

Lactose is fermented to lactic acid that reduces pH and influences the physical properties of casein and thus promotes digestibility, improves the utilization of calcium and other minerals and inhibits the growth of potentially harmful bacteria. However, due of its lower lactose content, fermented milk can be tolerated by people with a reduced ability to digest lactose Buttriss, ; McBean, The sour milk products also contain some polysaccharides in addition to natural oligosaccharides produced by the probiotic bacteria, as well as their hydrolyzed products like kefiran, a basic bioactive component of kefir Farnworth, , that contribute to their stability and organoleptic properties.

Kefir is used for its beneficial effects in a variety of conditions including metabolic disorders, atherosclerosis, allergic diseases, tuberculosis, cancer and gastrointestinal disorders Otles and Ozlem, Milk proteins are currently the main source of a range of biologically active peptides such as casomorphins, casokinins, immunopeptides, lactoferrin, lactoferricin and phosphopeptides. The main biological activities of these peptides are immunomodulation, anti-microbial activity, anti-thrombotic activity, blood pressure regulation and mineral or vitamin binding Meisel, ; Schanbacher et al.

These proteins have demonstrated a number of biological effects ranging from anti-carcinogenic activity to different effects on the digestive function McIntosh et al. Besides it can exhibit physiological functions because of numerous bioactive peptides that are contained within the protein which are inactive within the sequence of the precursor protein but can be released by in vivo or in vitro enzymic proteolysis.

It can exert anticancer activity by inducing apoptosis of tumor and immature cells Svensson et al. The main immunoglobulins present in milk are IgG1, IgM, IgA and IgG2 which are responsible for protection against microbial pathogens, activation of complement, stimulation of phagocytosis, preventing adhesion of microbes and neutralization of viruses and toxins. They also increase the intracellular levels of glutathione, which is the key cell antioxidant Bounous and Gold, and their enhanced preventive activity against different microbial infections has been documented in several studies Mehra et al.

Besides immunoglobulins, many cytokines and chemokines have been discovered in human milk Bottcher et al.

Lactoferrin, a multifunctional glycoprotein, is present in milk in smaller concentration and has many physiological roles which include regulation of iron homeostasis, host defense against a broad range of microbial infections, anti-inflammatory activity and cancer protection. It can act either as immunosupressive, anti-inflammatory, or immunostimulatory agent. Lactoferricin is the main peptide that is produced in the course of lactoferrin degradation that is responsible for the majority of its immunomodulatory effects. Both lactoferrin and lactoferricin exhibit antiviral activity against hepatitis C Isawa et al.

Jenssen, and in combination with interferon and ribavirin in patients with chronic hepatitis C Kaito et al. Preventive effects of lactoferrin and lactoferricin on chemically induced colon carcinogenesis in the rat and transplanted carcinoma cell metastasis in the mouse has been demonstrated. Recombinant human and bovine lactoferrin is now available for development into nutraceutical and pharmaceutical products Weinberg, Phosphopeptides, which are formed through proteolytic degradation of casein, are important from mineral nutrition viewpoint.

They contain phosphate residues in the form of serine monoesters that create organophosphate salts which function as carriers of cations in the intestine. They have been used for the treatment of rachitis Kitts and Yuan, and their anticariogenic effect has been well documented Meisel, Kitts and Weiler defines bioactive peptides as specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. Milk proteins are considered the most important source of bioactive peptides that are beneficial in reducing the risk of obesity and development of type two diabetes Zimecki and Kruzel, ; Erdman et al.

Bioactive peptides, generated during milk fermentation with dairy starter cultures, have been found in a number of dairy products, such as various cheese varieties and fermented milks Gobbetti et al. Furthermore, secondary proteolysis during cheese ripening may lead to the formation of other bioactive peptides and the occurrence of bioactivity appears to be dependent on the ripening stage of the cheese.

Meisel et al. Ryhanen et al. Saito et al.

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Manchego cheese showed some ACE-inhibitory activity in the cheese that was at least 15 days old Gomez-Ruiz et al. Gagnaire et al. Sabikhi and Mathur found small quantities of b-casomorphin-3 in Edam cheese during ripening. Butikofer et al. Ong et al. The occurrence of various bioactive peptides in fermented milks, e. ACE-inhibitory, immunomodulatory and opioid peptides have been found in yoghurt and in milk fermented with a probiotic Lb.

Rhamnosus strain Rokka et al. Also, ACE-inhibitory peptides have been detected in yoghurt made from ovine milk Chobert et al. Milk fat is known for its high proportion of saturated fatty acid s and has been associated with an atherogenic blood profile and increased risk of coronary heart disease. However, only three lauric, myristic and palmitic of different saturated fatty acid s in milk have the property of raising blood cholesterol and that at least one-third of the fatty acid s are unsaturated, with a cholesterol-lowering tendency Gurr, ; German and Dillard, Furthermore, fermented milks contain components like calcium, linoleic acid, conjugated linoleic acid CLA , antioxidants and lactic acid bacteria or probiotic bacteria with at least protective if not hypocholesterolemic effects Rogelj, Many studies have confirmed the anti-carcinogenic activity of CLA, its role in preventing atherosclerosis and in modulating certain aspects of the immune system Cook and Pariza, ; MacDonald, With dairy products being the primary source of uptake Vesper et al.

Milk fat is not only a source of bioactive lipid components and also serves as an important delivery medium for nutrients, including the fat-soluble vitamins Parodi, Butyric acid C is found only in the fat of ruminants and it is believed to be an important anticarcinogen which, together with etheric lipids, vitamins A, D, E and the conjugated linoleic acid, forms a protective barrier mainly against different nontransmissible diseases Parodi, b , ; German, Caprylic and capric acid C and C may have antiviral activities Thormar et al. La uric acid C may have antiviral and antibacterial functions Sun et al.

Evidence of health benefits associated with the presence of specific components or bacteria in dairy products is progressively gaining established scientific credibility. The functional proteins, bioactive peptides, essential fatty acid s, calcium, vitamin D and other milk components have favorable health effects on the immune and cardiovascular systems, as well as gastrointestinal tract and intestinal health.

The functional milk components significantly contribute to the prevention of several diseases like hypertension, coronary vascular diseases, obesity, osteoporosis, cancer, diabetes and some transmissible diseases. There are several applications of these bioactive milk components like: phosphopeptides derived from casein are currently used as both dietary and pharmaceutical supplements Reynolds, ; Aimutis, Several milk-derived growth factors are used in the treatment of skin disorders and gastrointestinal diseases Pouliot and Gauthier, Health promoting effects observed in leg ulcers and psoriasis Smithers, ; Paulin et al.


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Dietary regulation of food intake by dairy products has the potential to contribute to the prevention and management of the obesity pandemic Dunshea et al. Milk and dairy products thus offer exciting opportunities in the area of functional foods and the functional food components in milk further serve to illustrate the value of dairy products in the human diet.

Abdel-Salam, A. Functional foods: Hopefulness to good health. Food Technol. Abdel-Hamid, Effectiveness of probiotic Labneh supplemented with garlic and onion oil against Schistosoma mansoni in infected mice. Dairy Sci. Bioactive properties of milk proteins with particular focus on anticariogenesis. Gonc and G. Functional properties of bioactive components of milk fat in metabolism.

Milk and Dairy Products as Functional Foods

Tokusoglu, Salvatori, M. Tapia, A. Lopez-Malo, J.


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    • Welti-Chanes and P. Fito, Novel functional foods from vegetable matrices impregnated with biologically active compounds. Food Eng. Lilbaek, K. Kristiansen, M. Zakora and J. Otte, Identification of large phosphopeptides from b-casein that characteristically accumulate during ripening of the semihard cheese Herrgard. Dairy J.