抄録
Fermented milks are reported to have originated in the Middle East before the Phoenician era. Approximately 400 diverse products derived from fermentation of milk are consumed throughout the world. It is believed that fermentation was the first technique employed by human for preservation of milk. Fermentation conserves the vital nutrients of the milk, and also provides distinct health benefits beyond conventional nutrition as functional dairy products. A wide range of indigenous fermented milk products are traditionally made in rural areas, and most of these products rely primarily on spontaneous fermentation due to presence of indigenous microflora (mainly lactic acid bacteria) in the milk. This article surveys the traditional fermented milks in the various regions of the world, and also illustrates their dominant microflora.
