ABSTRACT
Fermented milks are dairy products obtained mainly from lactic acid fermentation, thus leading to acidifi cation and milk coagulation without any action of rennet. In addition, the fermentation process provides increased food safety as a result of low pH, without altering the nutrients of the milk, thus allowing consumption of milk constituents for a longer period of time than for milk itself. These fermented products are fi rst mentioned 9000 yrs BCE in the Middle East (Mesopotamia and Egypt), India, and North East Africa and have historically expanded to help preserving milk. Among them, yogurt that originates from the Eastern Mediterranean countries and the Balkans is the most popular and the best known.
