Review of lactic bacteria in dairy products based on labeling.

Abstract

According to the CODEX ALIMENTARIUS, fermented milks are dairy products obtained through the fermentation of milk, with or without changes in the composition, they are characterized by a specific crop (or specific crops) used for fermentation. The objective of this work was to review the presence of lactic acid bacteria in the labeling of Greek yogurt and fermented milk drinks. The labeling of both products complied with the amount of protein and fat according to the requirements established by NOM-086 -SSA1-1994. Although these products are vehicles of probiotic bacteria, they have high sugar content; therefore, their consumption should be moderate. Finally, the fermented dairy products evaluated were called fermented dairy products, they did not comply with the legislation specifying the type and quantity (CFU) of added lactic microorganisms. It is very important that brands account with this information, which will allow us to have a knowledge about which product could be recommended for the beneficial effect on the population's health.