ABSTRACT
Farnworth, 2004). Before the advent of pasteurization and refrigeration, the quick spoilage of raw milk limited its uses (Ross et al. 2002). e initial fermented milks were probably discovered by accident, when unprotected raw milk was inoculated by environmental bacteria and yeasts. Although many of these contaminating microorganisms caused spoilage, others lowered the pH of milk, changed its viscosity, and protected the fermented milk from spoilage organisms through their production of antimicrobial peptides. us, initially, fermenting milk was seen as a way to prolong the shelf life of milk (Ross et al. 2002).
