Fermented Milk and Health

Abstract

Fermented milk has been consumed since ancient times not only for its preservation properties and palatability, but also its health benefits, which have gained increasing attention in recent years. Fermentation of milk or dairy products with lactic acid bacteria (LAB) or yeast yields various foods, yogurt being the most common example. A wide variety of LAB are involved in the fermentation process, and certain strains are known to have specific health-promoting benefits, including regulation of intestinal function, immunomodulation, antihypertensive effects, and improvement of sleep quality. These functions are often strain-dependent, requiring individual scientific evaluation. In recent years, plant-based alternatives to dairy milk have also been developed for fermentation, gaining attention as functional fermented foods that cater to vegan and allergy-conscious consumers, while also addressing environmental concerns. This review provides an overview of fermented milk and LAB, emphasizing their functional properties and introducing recent advances in the application of plant-based milk for fermentation.