What do you mean by "normal value"?  In fact, organisms used to produce dairy products are killed because some pasteurization processes, so, you rarely consume living forms of these organisms unless they are included at final stages of production (truly probiotic-containing foods). Paradoxically, organisms such as Lactobacillus spp., Streptococcus thermophillus or Bifidobacterium spp represent a minor proportion of the gut microbiota even if you have regular and sustained consumption of dairy products.

regards,

Alfonso

Hi

what do you mean of normal value of these beneficial microorganisms? Is it possible to clarify this point .

In general regular consumption of beneficial bacteria in a diet contributes to the stability of intestinal microbes, enabling them to compete with invasive pathogens. but with continuous supply to enhence and improve intestinal flora.

Regards

I can understand that you mean the CFU/g or mL. This number varied according to the food type. Cheese differ from raw milk and from pasteurized milk.Pickles contain high number than dairy products.Majority of this bacterial number become unviable afer consumption due to action of salivery lysozyme,gastric and intestinalpH values and bile salts. Recent technology is to use starter culture for food fermentations and with some probiotic capabilities such as stability in stomach and intestine conditions.

Unfortunately there are no such fixed numbers or proprtion of probiotic microbes in food. Even when used therapeutically no specific mention of numbers is there.

Generally, most o the probiotic supplements contain at least 1 billion CFUs (colony forming units, i.e., viable cells).But when it comes to the dairy products, it is little difficult to estimate the exact amount of product to be consumed for getting sufficient no. of microbes in terms of CFU, unless it is labeled in the product itself. You may need to try a specific brand and strain of probiotics for a few weeks to determine if it works for you in a determined dosage.

Read the attached review for some important information on this topic.

-Bhuwan

Article Yogurt as probiotic carrier food

The big question is: are probiotics really good for our health? At this moment is not at all clear.

In Europe for example we have the European Food Safety Authority (EFSA) that is an European agency funded by the European Union, responsible for food safety system:

http://www.efsa.europa.eu/en/aboutefsa

For functional food, it is very important to establish the nutrition and health claims, on this aspect works EFSA. “A nutrition claim states or suggests that a food has beneficial nutritional properties, such as “low fat”, “no added sugar” and “high in fibre”. A health claim is any statement on labels, advertising or other marketing products that health benefits can result from consuming a given food, for instance that a food can help reinforce the body’s natural defences or enhance learning ability”.

As for probiotic bacteria, there are too many unfavourable opinions in EFSA which is due to several aspect:

 EFSA assessment of health claims on probiotics

Insufficient characterization

Non defined claims

Non beneficial claims

Not all measurable outcomes reflect a direct benefit for humans

Lack of pertinent human studies

Quality of studies

These docs could be useful for you about this subject:

https://www.probiotaamericas.com/wp-content/uploads/2016/06/IPAWCPBA-Dr-Valeriu-Curtui.pdf