ABSTRACT
References .......................................................................................................... 294
Milk, yogurt, and other dairy products have been recognized as important foods for centuries. Historically, the manufacturing of yogurt and fermented milks possibly started with the change of human life from food gathering and hunting to food producing. With the domestication of certain mammals such as the cow, sheep, goat, buffalo, and camel also emerged the need for milk preservation through processes such as lactic fermentation for yogurt production and curd formation for cheese-making [1].
