• Dr. Shweta

Milk is thought to be the only food that includes almost all of the components that are known to be necessary for human nutrition. Dairy foods have been found to be both preventive and detrimental in terms of cancer risk. The evidence suggesting dairy foods may either prevent you from cancer or raise your chances of getting cancer is inconclusive. Overall, the health advantages of dairy foods much exceed the risks that have yet to be demonstrated. Dairy foods should be included in a diverse and healthy diet since they are important for bone and dental health, as well as preventing osteoporosis, major cardiovascular disease risk factors, hypertension, type 2 diabetes, metabolic syndromes, and certain malignancies. Milk and milk products should be consumed in three portions per day, according to the Cancer Council and the USDA. This article examines the ability of milk and milk products (both indigenous and foreign components) to reduce the incidence of certain cancers. The studies that have indicated milk and the dairy industry as cancer-causing substances throughout the years are also examined.

Fermented Milks, Bifidobacteria, Lactic Acid Bacteria, Probiotics.

"A Review on Fermented Milks and Milk Products as Functional Foods", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.361-365, January-2019, Available :http://www.jetir.org/papers/JETIRFT06070.pdf

"A Review on Fermented Milks and Milk Products as Functional Foods", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp361-365, January-2019, Available at : http://www.jetir.org/papers/JETIRFT06070.pdf