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Milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. It is a composite form of different dietary essentials like triglycerides, caseins, soluble milk proteins, milk peptides, sugars, minerals, vitamins, and enzymes. On the one hand, there is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk products. On the other hand, it is a highly perishable commodity and poor handling can exert a public health and economic toll, thus requiring hygienic vigilance...

A profound understanding in the relationship between food and health is integral in the development of the concept of functional foods. Fermented dairy products play a functional role either directly through interaction with consumed microorganisms (probiotic effect) or indirectly as a result of action of microbial metabolites. Yogurt is fermented milk and it contains milk nutritious properties, healthy bacteria and fermentation products with anti-diabetic and anti-hypertensive properties. Medicinal plants rich in natural antioxidants and phenolics are increasingly used in food manufacturing...

Hypertension and type-2 diabetes are interrelated metabolic disorders that strongly predispose an individual to atherosclerotic cardiovascular disease and to renal failure. Hypertension is likely twice as common in subjects with diabetes compared to those without. Currently, there is considerable need for safe agents that can reduce risk for diabetes and hypertension without any adverse effects. However, several functional foods and natural herbal remedies have potential in this regard. Yogurt which is an established functional food, it is fermented milk that contains probiotic bacteria. In...