Fermented dairy products are an important part of traditional diet, although their production/consumption is more common in some countries than others. This is clear from cheese databases (http://www.indexmundi.com) or from consumption data of fermented milks reported by Tamine and Robinson (1999).
Notoriously, they include a very wide variety of products obtained from milk by means of different combinations of fermentation and other biochemical activities with different technological interventions. Product diversity may be due to chemical
Was this article helpful?