ABSTRACT
Fermentation is not only used for the preservation of food but also imparts various avors or tastes, forms, and desired sensory ambiances. Sometime, it also confers several therapeutic and nutritional properties in the nished product. Gradually, consumers have started to recognize the therapeutic and nutritional aspects of fermented foods, which increased the consumption as well as popularity of these foodstus (Kaur et al. 2014). e validation of health benets (i.e., anti-obesity, anti-diabetes, anti-cholesterol level, anticancer, immune modulation, etc.) of some of the fermented milks and its products, for instance, yogurt, has changed the vision of consumers, thereby causing a concomitant rise in its production (Shiby and Mishra 2013).
