Fermented dairy products, like yoghurt and cheese, have been staples of the human diet for many thousands of years and not only offer obvious nutritional benefits but also play a significant role in gut health, immunity and overall well-being. Resulting from the transformation of milk by lactic acid bacteria (Lactobacillus, Lactococcus, and Leuconostoc), the process of fermentation enhances the taste, improves digestibility and extends the shelf life of the milk product. Cultured dairy foods thus offer a delightful variety of flavours and textures, making them an important part of the diet and cuisine in many regions around the world. With an examination of the most recent studies on the fermentation of milk from a range of global contexts, the book updates our knowledge of the link between the consumption of fermented foods and various beneficial health impacts. In reviewing new developments within the context of past knowledge, the book also bridges the gap between the understanding of traditional practices and modern scientific advances. As a comprehensive exploration of milk fermentation within the context of growing global interest in functional, traditional and probiotic foods, this book thus provides a valuable resource for those seeking to understand the science, technology and cultural significance of fermented dairy products.
