International Dairy Journal 

TL;DR: A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese as mentioned in this paper, but the health benefits attributed to peptides in these traditional products have, so far, not been established, however.

TL;DR: The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products.

TL;DR: This review evaluates the merits and limitations of the two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products.

TL;DR: Developments in this area have recently undergone a major revolution through the development of a range of molecular techniques, which enable rapid identification of individual isolates to species and strain level and should lead to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality in the coming years.

TL;DR: A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp.