Functional dairy foods: pros & cons. (probiotic cultures and conjugated linoleic acid) From: Dairy Foods | Date: May 1, 1997| Author: Gorski, Donna | COPYRIGHT 1997 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Several dairy products are being fortified with probiotic cultures such as acidophilus and bifidus. These ingredients can help lower serum cholesterol, and enhance digestion and absorption of vitamins and nutrients. Meanwhile, research shows that conjugated linoleic acid (CLA), which is naturally present in milk, may protect against cancer and even reduce the risk of atherosclerosis. CLA can also regulate energy retention and metabolism.

Probiotic cultures and conjugated linoleic acid...

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