Development of scientifically justified fermented dairy products from organic milk and their clinical study

Objective of the project:
Assessment of content of organically produced milk and processing into nutritionally valuable cultured milk products, based on clinical research.

Within the project, new cultured milk products (yogurts) will be developed; the new products will undergo clinical research in a laboratory, viability of bacteria in the content of products will be assessed, using gastrointestinal simulator, obtaining a full picture of resistance of lactic acid bacteria, including probiotic bacteria, to gastric juice and bile acid, their ability to recover from various stress factors and proliferate. The newly developed products will undergo clinical tests, identifying their impact on intestinal microbiome and decreasing of osteoporosis risk for different audiences.