Application Of Hydrolysed Collagen In Dairy Products- A Review

Abstract

This review paper highlights collagen hydrolysate proteins their nutritive value and use it in different dairy products. Dairy products have high nutritional value. Collagen has high nutritional and medicinal value. When collagen hydrolysate is added with fermented dairy products acts as an antioxidant, which prevents the growth of pathogenic microorganisms. Collagen hydrolysate can adhere to the calcium ions so it prevents calcium deficiency in bones. Hydrolyzed collagen shows low syneresis with Fermented dairy products. Collagen also increases the viability of probiotic microorganisms. Collagen does not adversely affect fat and lactose as well as the taste and flavor of the products.