{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T16:10:14Z","timestamp":1763741414113,"version":"3.45.0"},"reference-count":0,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T00:00:00Z","timestamp":1763683200000},"content-version":"am","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Probiotic fermented milk products have been consumed since ancient times and play a vital role in human diets due to their potential health-promoting effects. Fermented milk products including yoghurt, kefir, koumiss, and cheese are among the primary sources of probiotic microorganisms having a positive impact on human health. Among their health benefits, probiotics have been associated with immune modulation, enteric pathogen prevention, anticancer, antihypertensive, anti-allergy effect and lactose intolerance. Probiotics have thus emerged as an alternative to various medications, including antibiotics. They enhance human nutrition and well-being through biosynthesis, biosorption and bioaccumulation of minerals. In view of these health benefits, probiotics are widely incorporated into the production of fermented milk products such as yoghurt, kefir, cheese, koumiss, and acidophilus milk. This review aims at providing an updated overview of probiotics of fermented milk products, their health-promoting properties and factors affecting their survival. The associated health benefits of probiotics and their mechanisms of action were also highlighted.<\/jats:p>","DOI":"10.1093\/ijfood\/vvaf227","type":"journal-article","created":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T15:54:48Z","timestamp":1763740488000},"source":"Crossref","is-referenced-by-count":0,"title":["Probiotics in fermented milk products and associated health benefits\u2014A review"],"prefix":"10.1093","author":[{"given":"Tiruha H","family":"Karssa","sequence":"first","affiliation":[{"name":"Department of Food Science and Agro-processing, Sokoine University of Agriculture , 3006, Morogoro ,","place":["Tanzania"]},{"name":"SACIDS Africa Centre of Excellence for Infectious Diseases, SACIDS Foundation for One Health, Sokoine University of Agriculture , Morogoro, 3297 ,","place":["Tanzania"]},{"name":"Department of Biology, Hawassa University Hawassa ,","place":["Ethiopia"]},{"name":"CIISA \u2013 Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon ,","place":["Portugal"]}]},{"given":"Jamal B","family":"Kussaga","sequence":"additional","affiliation":[{"name":"Department of Food Science and Agro-processing, Sokoine University of Agriculture , 3006, Morogoro ,","place":["Tanzania"]}]},{"given":"Teresa","family":"Semedo-Lemsaddek","sequence":"additional","affiliation":[{"name":"CIISA \u2013 Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon ,","place":["Portugal"]},{"name":"Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) ,","place":["Portugal"]},{"name":"BioISI - Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon , 1749-016 Lisbon ,","place":["Portugal"]}]},{"given":"Jovin K","family":"Mugula","sequence":"additional","affiliation":[{"name":"Department of Food Science and Agro-processing, Sokoine University of Agriculture , 3006, Morogoro ,","place":["Tanzania"]}]}],"member":"286","published-online":{"date-parts":[[2025,11,21]]},"container-title":["International Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/ijfst\/advance-article-pdf\/doi\/10.1093\/ijfood\/vvaf227\/65451765\/vvaf227.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/ijfst\/advance-article-pdf\/doi\/10.1093\/ijfood\/vvaf227\/65451765\/vvaf227.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,21]],"date-time":"2025-11-21T15:54:48Z","timestamp":1763740488000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/ijfst\/advance-article\/doi\/10.1093\/ijfood\/vvaf227\/8339879"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,21]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1093\/ijfood\/vvaf227","relation":{},"ISSN":["0950-5423","1365-2621"],"issn-type":[{"value":"0950-5423","type":"print"},{"value":"1365-2621","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,21]]},"article-number":"vvaf227"}}