Publisher's Synopsis
This work presents the current knowledge regarding the properties and roles of fermented milks and lactic drinks, and introduces methodologies and possibilities which could be applied within the health services.;Many topics of interest to health professionals are discussed, for example, the pathology of microorganisms in the body; the nutritional and physiological value of fermented milk products, and their potential as dietetic and prophylactic foods, and for prolonging life and maintaining health.;In the first section, aspects of health are dealt with from the viewpoint of pathology. This section looks at the role of the human digestive tract and its association with intestinal microorganisms, and their influence on infectious disease, cancer and mutagenicity, adult diseases and ageing.;The second section looks at fermented milks from a historical perspective and discusses the benefits of the many different types. Their nutritional and physiological value, and their potential as dietetic and prophylactic foods is considered. Topics such as longevity and food, cancer control, and milk products of long-lived countries are considered in the third section in the light of previous chapters on health aspects; and the implications of current progress in genetic engineering for the health sciences in the 21st century are also discussed.
