ABSTRACT
Fermented milk products have been an important part of the human diet for thousands of years. These products are believed to have originated in the Middle East region as a means of extending the shelf life of milk, and over time they have permeated around the world. They now form an important industry in most countries of the world (1), and consumption in many countries is considerable (2), especially in Europe (Table 1). Scandinavian countries and Russia are among the world’s largest consumers of fermented milks (1).
