The popularity of fermented milk drinks is increasing, not only because of their attractive taste but also because of the many health benefits reportedly associated with them. The topic of probiotic bacteria is one which has been damaged by research of debatable quality over the years, but in the recen past this situation has improved significantly and these developments are reviewed in a number of recent references (Lee and Salminen, 1995; Casas et al., 1998; Charteris et al., 1998; Isolauri et al., 1998;Lichtenstein and Goldin, 1998) as well as in accom panying reviews in this volume.
The popularity of fermented milk drinks is increasing, not only because of their attractive taste but also because of the many health benefits reportedly associated with them. The topic of probiotic bacteria is one which has been damaged by research of debatable quality over the years, but in the recen past this situation has improved significantly and these developments are reviewed in a number of recent references (Lee and Salminen, 1995; Casas et al., 1998; Charteris et al., 1998; Isolauri et al., 1998;Lichtenstein and Goldin, 1998) as well as in accom panying reviews in this volume.
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