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Aaron, G. J., Dror, D. K., Yang, Z. (2015). Multiple-micronutrient fortified non-dairy beverage interventions reduce the risk of anemia and iron deficiency in school-aged children in Low-Middle Income Countries: a systematic review and meta-analysis. Nutrients 7, 3847-3868.

Abd El-Salam, M., Hippen, A., Assem, F. M., El-Shafei, K., Tawfik, N., El-Aassar, M. (2011). Preparation and properties of probiotic cheese high in conjugated linoleic acid content. International Journal of Dairy Technology 64, 64-74.

Abd El-Salam, M. H., El-Shafei, K., Sharaf, O. M., Effat, B. A., Asem, F. M., El-Aassar, M. (2010). Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid. International Journal of Dairy Technology 63, 62-69.

Abubakr, M. A. S., Hassan, Z., Imdakim, M. M. A., Sharifah, N. (2012). Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1, 1-diphenyl-2- picrylhydrazyl (DPPH) and ferrous chelating activity (FCA). African Journal of Microbiology Research 6, 6358-6364.

Aito-Inoue, M., Lackeyram, D., Fan, M. Z., Sato, K., Mine, Y. (2007). Transport of a

tripeptide, Gly-Pro-Hyp, across the porcine intestinal brush-border membrane. Journal of Peptide Science 13, 468-474.

Akalin, A. S., Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science 73, 184-188.

Akalin, A. S., Toku^oglu, O., Gon^, S., Aycan, $. (2007). Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide. International Dairy Journal 17, 1089-1095.

Akbar, A., Anal, A. K. (2014). Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready to-eat poultry meat. Food Control 38, 88-95.

Akin, M. B., Akin, M. S., Kirmaci, Z. (2007). Effects of inulin and sugar levels on the

viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry 104, 93-99.

Akraim, F., Nicot, M. C., Juaneda, R., Enjalbert, F. (2007). Conjugated linolenic acid (CLnA), conjugated linoleic acid (CLA) and other biohydrogenation intermediates in plasma and milk fat of cows fed raw or extruded linseed. Animal 1, 835-843.

Allen, L. H., Peerson, J. M., Olney, D. K. (2009). Provision of multiple rather than two or fewer micronutrients more effectively improves growth and other outcomes in micronutrient-deficient children and adults. Journal of Nutrition 139, 1022-1030.

Almeida, K. E., Bonassi, I. A., Gomes, M. I. F. V. (2000). Caractenstica microbiologica de bebida lacteapreparada com microrganismosprobioticos. In: Proceedings of XVII Congresso Brasileiro de Ciencia e Tecnologia de Alimentos, Fortaleza, Brazil.

Almeida, M. H. B., Zoellner, S. S., Cruz, A. G., Moura, M. R. L., Carvalho, L. M. J., Santana, A. S. (2008). Potentially probiotic a^ai yogurt. International Journal of Dairy Technology 61, 178-182.

Alnemr, T. M., El-Razek, A. M. A., Hasan, H. M. A., Massoud, M. I. (2013). Improving of Karish cheese by using enhanced technological texturizing inulin. Alexandria Journal of Agricultural Research 58, 173-181.

Alonso, L., Cuesta, E. P., Gilliland, S. E. (2003). Production of free conjugated linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin. Journal of Dairy Science 86, 1941-1946.

Alzate, A., Perez-Conde, M., Gutierrez, A., Camara, C. (2010). Selenium-enriched fermented milk: a suitable dairy product to improve selenium intake in humans. International Dairy Journal 20, 761-769.

Amiri, Z. R., Khandelwal, P., Aruna, B. R., Sahebjamnia, N. (2008). Optimization of process parameters for preparation of synbiotic acidophilus milk via selected probiotics and prebiotics using artificial neural network. Journal of Biotechnology 136, 460.

Andrighetto, C., Gomes, M. I. F. V. (2003). Produ^ao de picoles utilizando leite acidofilo. Brazilian Journal of Food Technology 6, 267-271.

Aryana, K. J., Mcgrew, P. (2007). Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT—Food Science and Technology 40, 1808-1814.

Ashraf Gaber, M. (2015). Low-fat cheese: A modern demand. International Journal of Dairy Science 10, 249-265.

Babio, N., Becerra-Tomas, N., Martinez-Gonzalez, M. A., Corella, D., Estruch, R., Ros, E., Sayon-Orea, C., Fito, M., Serra-Majem, L., Aros, F., Lamuela-Raventos, R. M., Lapetra, J., Gomez-Gracia E., Fiol, M., Diaz-Lopez, A., Sorli, J. V., Martinez, J. A., Salas-Salvado, J. (2015). Consumption of yogurt, low-fat milk, and other low-fat dairy products is associated with lower risk of metabolic syndrome incidence in an elderly mediterranean population. Journal of Nutrition 145, 2308-2316.

Bach-Faig, A., Berry, E. M., Lairon, D., Reguant, J., Trichopoulou, A., Dernini, S., Medina,

F. X., Battino, M., Belahsen, R., Miranda, G., Serra-Majem, L. (2012). Mediterranean diet pyramid today: science and cultural updates. Public Health Nutrition 14, 2274-2284.

Basannavar, S., Pothuraju, R., Sharma, R. K. (2014). Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk. Journal of the Science of Food and Agriculture 94, 2712-2717.

Bates, B., Lennox, A., Prentice, A. (2012). National diet and nutrition survey. Headline results from years 1, 2 and 3 (combined) of the Rolling Programme (2008/2009- 2010/2011). Available at: http://www. natcen. ac. uk/media/175123/national-diet- andnutrition-survey-years-1-2-and-3. pdf (accessed 5 May 2014).

Benko, I., Nagy, G., Tanczos, B., Ungvari, E., Sztrik, A., Eszenyi, P. (2012). Subacute toxicity of nano-selenium compared to other selenium species in mice. Environmental Toxicology and Chemistry 31, 2812-2820.

Bhattacharya, A., Banu, J., Rahman, M., Causey, J., Fernandes, G. (2006). Biological effects of conjugated linoleic acids in health and disease. The Journal of Nutritional Biochemistry 17, 789-810.

Bhutta, Z. A., Das, J. K., Rizvi, A., Gaffey, M. F., Walker, N., Horton, S., Webb, P., Lartey, A., Black, R. E. (2013). Evidence-based interventions for improvement of maternal and child nutrition: what can be done and at what cost? The Lancet 382, 452-477.

Blanchette, L., Roy, D., Belanger, G., Gauthier, S. F. (1996). Production of cottage cheese using dressing fermented by Bifidobacteria. Journal of Dairy Science 79, 8-15.

Blando, F., Gerardi, C., Nicoletti, I. (2004). Sour cherry (Prunus cerasus L) anthocyanins as ingredients for functional foods. Journal of Biomedicine and Biotechnology 5, 253-258.

Boutrou, R., Gaudichon, C., Dupont, D., Jardin, J., Airinei, G., Marsset-Baglieri, A. (2013). Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans. American Journal of Clinical Nutrition 97, 1314-1323.

Brown, E. C., DiSilvestro, R. A., Babaknia, A., Devor, S. T. (2004). Soy versus whey protein bars: effects on exercise training impact on lean body mass and antioxidant status. Nutrition Journal 3, 22.

Cadee, J. A. Chang, C. -Y., Chen, C. -W., Huang, C. -N., Chen, S. -L., Wang, C. -K. (2007). Bovine casein hydrolysate (c12 Peptide) reduces blood pressure in prehypertensive subjects. American Journal of Hypertension 20, 1-5.

Cardarelli, H. R., Buriti, F. C. A., Castro, I. A., Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT—Food Science and Technology 41, 1037-1046.

Carocho, M., Ferreira, I. C. (2013). A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology 51, 15-25.

Castro, F. P., Cunha, T. M., Ogliari, P. J., Teofilo, R. F., Ferreira, M. M. C., Prudencio, E. S. (2009). Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: study using response surface methodology. LWT—Food Science and Technology 42, 993-997.

Chang, O., Seol, K. H., Jeong, S. G., Oh, M. H., Park, B. Y., Perrin, C., Ham, J. S. (2013). Casein hydrolysis by Bifidobacterium longum KACC91563 and antioxidant activities of peptides derived therefrom. Journal of Dairy Science 96, 5544-5555.

Chee, W. S., Suriah, A. R., Chan, S. P., Zaitun, Y., Chan, Y. M. (2003). The effect of milk supplementation on bone mineral density in postmenopausal Chinese women in Malaysia. Osteoporosis International 14, 828-834.

Chitapanarux, T., Tienboon, P., Pojchamarnwiputh, S., Leelarungrayub, D. (2009). Open- labeled pilot study of cysteine-rich whey protein isolate supplementation for nonalcoholic steatohepatitis patients. Journal of Gastroenterology and Hepatology 24, 1045-1050.

Cho, Y. R., Chang, J. Y., Chang, H. C. (2007). Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. Journal of Microbiology and Biotechnology 17, 104-109.

Choi, N. J., Park, H. G., Kim, Y. J., Kim, I. H., Kang, H. S., Yoon, C. S., Yoon, H. G., Park, S., Lee, J. W., Chung, S. H. (2008). Utilization of monolinolein as a substrate for conjugated linoleic acid production by Bifidobacterium breve LMC 520 of human neonatal origin. Journal of Agricultural and Food Chemistry 56, 10908-10912.

Cicero, A. F. G., Aubin, F., Azais-Braesco, V., Borghi, C. (2013). Do the lactotripeptides isoleucine-proline-proline and valine-proline-proline reduce systolic blood pressure in European subjects? A meta-analysis of randomized controlled trials. American Journal of Hypertension 26, 442-449.

Coakley, M., Barrett, E., Murphy, J. J., Ross, R. P., Devery, R., Stanton, C. (2007). Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation. Journal of Dairy Science 90, 2919-2927.

Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health.

Conte, A., Lacivita, V., Esposto, D., Saccotelli, M. A., Del Nobile, M. A. (2014). Patents on the advances in dairy industry. Recent Patents on Engineering 8, 41-49.

Corbo, M. R., Albenzio, M., De Angelis, M., Sevi, A., Gobbetti, M. (2001). Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with Bifidobacteria. Journal of Dairy Science 84, 551-61.

Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A., McSweeney, P. L., Beresford, T. P. (2010). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat cheddar cheese. Journal of Dairy Science 93, 3469-3486.

Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., Saad, S. M. I. (2009). Ice-cream as a probiotic food carrier. Food Research International 42, 1233-1239.

Dalev, D., Bielecka, M., Troszynska, A., Ziajka, S., Lamparski, G. (2006). Sensory quality of new probiotic beverages based on cheese whey and soy preparation. Polish Journal of Food and Nutrition Sciences 15, 65-70.

Daly, R. M., Brown, M., Bass, S., Kukuljan, S., Nowson, C. (2006). Calcium- and

vitamin D3-fortified milk reduces bone loss at clinically relevant skeletal sites in older men: a 2-year randomized controlled trial. Journal of Bone and Mineral Research 21, 397-405.

Dana, N., Javanmard, S. H., Asgary, S., Asnaashari, H., Abdian, N. (2012). The effect of Aloe vera leaf gel on fatty streak formation in hypercholesterolemic rabbits. Journal of Research in Medical Sciences 17, 439-442.

Das, S., Holland, R., Crow, V. L., Bennett, R. J., Manderson, G. J. (2005). Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese. International Dairy Journal 15, 807-815.

Dave, P. (2012). Rheological properties of low-fat processed cheese spread made with inulin as a fat replacer. USA: University of Wisconsin-Stout.

Davidson, R. H., Duncan, S. E., Hackney, C. R., Eigel, W. N., Boling, J. W. (2000). Probiotic culture surival and implications in fermented frozen yogurt characteristics. Journal of Dairy Science 83, 666-673.

De Vrese, M., Schrezenmeir, J. (2008). Probiotics, prebiotics and synbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66.

Deng Y., Man, C., Fan, Y., Wang, Z., Li, L., Ren, H., Cheng, W., Jiang, Y. (2015). Preparation of elemental selenium-enriched fermented milk by newly isolated Lactobacillus brevis from kefir grains. International Dairy Journal 44, 31-36.

Dhiman, T. R., Nam, S. H., Ure, A. L. (2005). Factors affecting conjugated linoleic acid content in milk and meat. Critical Reviews in Food Science and Nutrition 45, 463-482.

EFSA (2012). Scientific opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation (EC) No 1924/2006. EFSA Journal 10, 2693.

EFSA Panel on Dietetic Products Nutrition and Allergies (NDA) (2009). Scientific opinion on the substantion of health claims related to isoleucineproline-proline (IPP) and valine-prolineproline (VPP) and maintenance of normal blood pressure (ID 615, 661, 1831, 1832, 2891), and maintenance of the elastic properties of the arteries (ID 1832) pursuant to Article 13(1) of regulation (EC) No 1924/2006 on request from the European Commission. EFSA Journal 7, 1259-1277.

Fadaei, V., Poursharif, K., Daneshi, M., Honarvar, M. (2012). Chemical characteristics of low-fat wheyless cream cheese containing inulin as fat replacer. European Journal of Experimental Biology 2, 690-694.

Fayed, A. E. (2014). Review article: health benefits of some physiologically active ingredients and their suitability as yoghurt fortifiers. Journal of Food Science and Technology 52, 2512-2521.

Fernandez, M., Hudson, J. A., Korpela, R., de los Reyes-Gavilan, CG. (2014). Impact on human health of microorganisms present in fermented dairy products: an overview. BioMed Research International 2015, 1-13.

Ferro, V. A., Bradbury, F., Cameron, P., Shakir, E., Rahman, S. R., Stimson, W. H. (2003).

In vitro susceptibilities of Shigella flexneri and Streptococcus pyogenes to inner gel of Aloe barbadensis Miller. Antimicrobial Agents and Chemotherapy 47, 1137-1139.

Foltz, M., Cerstiaens, A., van Meensel, A., Mols, R., van der Pijl, P. C., Duchateau, G. S. M. J. E., Augustijin, P. (2008). The angiotensin converting enzyme inhibitory tripeptides Ile-Pro-Pro and Val-Pro-Pro show increasing permeabilities with increasing physiological relevance of absorption models. Peptides 29, 1312-1320.

Fortin, M. H., C. P. Champagne, D. St-Gelais, M. Britten, P. Fustier, and M. Lacroix. (2011). Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. International Dairy Journal 21:75-82.

Foster, M., Hunter, D., Samman, S. (2011). Evaluation of the nutritional and metabolic effects of Aloe vera. In: Benzie, I. F. F., Wachtel-Galor, S., eds. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd ed. Boca Raton: CRC.

Fresco, P., Borges, F., Marques, M. P. M., Diniz, C., (2010). The anticancer properties of dietary polyphenols and its relation with apoptosis. Current Pharmaceutical Design 21, 114-134.

Gad, A. S., Khadrawy, Y. A., El-Nekeety, A. A., Mohamed, S. R., Hassan, N. S., Abdel- Wahhab, M. A. (2011). Antioxidant activity and hepatoprotective effects of whey protein and Spirulina in rats. Nutrition 27, 582-589.

Garcia-Salas, P., Morales-Soto, A., Segura-Carretero, A., Fernandez-Gutierrez, A. (2010). Phenolic-compound-extraction systems for fruit and vegetable samples. Molecules 15, 8813-8826.

Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A., De Angelis, M. (1997). Production of Crescenza cheese by incorporation of Bifidobacteria. Journal of Dairy Science 81, 37-47.

Gobbetti, M., Di Cagno, R., De Angelis, M. (2010). Functional microorganisms for functional food quality. Critical Reviews in Food Science and Nutrition 50, 716-727.

Gomes, A. M. P., Malcata, F. X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology 10, 139-157.

Gomez-Cortes, P., Tyburczy, C., Brenna, J. T., Juarez, M., de la Fuente, M. A. (2009). Characterization of cis-9 trans-11 trans-15 C18:3 in milk fat by GC and covalent adduct chemical ionization tandem MS. Journal of Lipid Research 50, 2412-2420.

Gori, A., Tincati, C., Rizzardini, G., Torti, C., Quirino, T., Haarman, M. (2008). Early impairment of gut function and gut flora supporting a role for alteration of gastrointestinal mucosa in human immunodeficiency virus pathogenesis. Journal of Clinical Microbiology 46, 757-758.

Gorissen, L., Leroy, F., De Vuyst, L., De Smet, S., Raes, K. (2015). Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge. Critical Reviews in Food Science and Nutrition 55, 1561-1574.

Gorissen, L., Raes, K., Weckx, S., Dannenberger, D. (2010). Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species. Applied Microbiology and Biotechnology 87, 2257-2266.

Granato, D., Branco, G. F., Gomes Cruz, A., de Assis Fonseca Faria, J., Shah, N. P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety 9, 455-470.

Granato, D., Branco, G. F., Gomes Cruz, A., de Assis Fonseca Faria J., Shah N. P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9, 455-470.

Habeeb, F., Shakir, E., Bradbury, F. (2007). Screening methods used to determine the anti-microbial properties of Aloe vera inner gel. Methods 42, 315-320.

Hamman, J. H. (2008). Composition and applications of Aloe vera leaf gel. Molecules 13, 1599-1616.

Han, X., Shen, T., Lou, H. (2007). Dietary polyphenols and their biological significance. International Journal of Molecular Sciences 8, 950-988.

Hansen, E. B. (2002). Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology 78, 119-131.

Hara, Y. (1999). Actions of tea polyphenols in oral hygiene. In: Packer, L., Hiramatsu, M., Yoshikawa, T., eds. Antioxidant food supplements in human health. San Diego, CA: Academic Press.

Haynes, I. N., Playne, M. J. (2002). Survival of probiotic cultures in low-fat ice cream. Australian Journal of Dairy Technology 57, 10-14.

Hemsworth J., Hekmat S., Reid, G. (2011). The development of micronutrient supplemented probiotic yogurt for people living with HIV: laboratory testing and sensory evaluation. Innovative Food Science and Emerging Technologies 12,


Hennelly, P. J., Dunne, P. G., O'Sullivan, M., O'Riordan, E. D. (2006). Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering 75, 388-395.

Hogan, S. L. (2005). The effects of weight loss on calcium and bone. Critical Care Nursing Quarterly 28, 269-275.

Holmquist, B., Bunning, P., Riordan, J. F. (1979). A continuous spectrophotometric assay for angiotensin converting enzyme. Analytical Biochemistry 95, 540-548.

Homayouni, A., Azizi, A., Ehsani, M. R., Yarmand, M. S., Razavi, S. H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry 111, 50-55.

Horton, S., Mannar, V., Wesley, A. (2008). Food fortification with iron and iodine. Copengagen Consensus Best Practice Paper 2008. Available online: http://www. Copenhagenconsensus. Com/ sites/default/files/bpp_fortification. Pdf (accessed on 25 February 2015).

Hsieh, C. -C., Hernandez-Ledesma, B., Fernandez-Tome, S., Weinborn, V., Barile, D., De Moura Bell, J. M. L. N. (2015). Milk proteins, peptides, and oligosaccharides: Effects against the 21st century disorders. BioMed Research International, 1-16.

Hummelen, R., Hemsworth, J., Reid, G. (2010). Micronutrients, N-acetyl cysteine, probiotics and prebiotics, a review of effectiveness in reducing HIV progression. Nutrients 2, 626-651.

Inoue, K., Shirai, T., Ochiai, H., Kasao, M., Hayakawa, K., Kimura, M., and Sansawa, H.

(2003). Blood-pressure-lowering effect of a novel fermented milk containing gamma-aminobutyric acid (GABA) in mild hypertensives. European Journal of Clinical Nutrition 57, 490-495.

Itsaranuwat, P., Al-Haddad, K. S. H., Robinson, R. K. (2003). The potential therapeutic benefits of consuming ‘health-promoting' fermented dairy products: a brief update. International Journal of Dairy Technology 56, 203-210.

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B. L. (2005). Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly. Journal of Dairy Science 88, 2295-2301.

Juan, B., Zamora, A., Quintana, F., Guamis, B., Trujillo, A. J. (2013). Effect of inulin

addition on the sensorial properties of reduced-fat fresh cheese. International Journal of Dairy Technology 66, 1-6.

Kailasapathy, K., Harmstorf, I., Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis spp. lactis in stirred fruit yogurts. LWT—Food Science and Technology 41, 1317-1322.

Kailasapathy, K., Masondole, L. (2005). Survival of free and microencapsulated

Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese. Australian Journal of Dairy Technology 60, 252-258.

Kailasapathy, K., Sultana, K. (2003). Survival and p-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice cream. Australian Journal of Dairy Technology 58, 223-227.

Kalavrouzioti, I., Hatzikamari, M., Litopoulou-Tzanetaki, E., Tzanetakis, N. (2005). Production of hard cheese from caprine milk by use of probiotic cultures as adjuncts. International Journal of Dairy Technology 58, 30-38.

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Koh, J. H., Choi, S. H., Park, S. W., Choi, N. -J., Kim, Y., Kim, S. H. (2013). Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS). Food Microbiology 36, 7-13.

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Journal of Functional Food 1, 177-187.

Korhonen, H., Pihlanto, A. (2006). Bioactive peptides: production and functionality. International Dairy Journal 16, 945-960.

Korpela, R., Tuomilehto, J., Hogstrom, P., Seppo, L., Piironen, V., Salo-Vaananen, P., Toivo, J., Lambergallardt, C., Karkkainen, M., Outila, T., Sundvall, J., Vilkkila, S., Tikkanen, M. J. (2006). Safety aspects and cholesterol-lowering efficacy of low fat dairy products containing plant sterols. European Journal of Clinical Nutrition 60, 633-642.

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fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953. Journal of Japan Society of Nutrition and Food Sciences 48, 44-55.

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Kumar, M., Rakesh, S., Nagpal, R., Hemalatha, R., Ramakrishna, A., Sudarshan, V., Ramagoni, R., Shujauddin, M., Verma, V., Kumar, A., Tiwari, A., Singh, B., Kumar, R. (2013). Probiotic Lactobacillus rhamnosus GG and Aloe vera gel improve lipid profiles in hypercholesterolemic rats. Nutrition 29, 574-579.

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