ABSTRACT

Dairy products are very popular due to their simple formulation, high nutritional value, and therapeutic attributes. Milk and fermented dairy products are important part of traditional diet, which provide sucient nutrients and modulate various physiological functions (Zubillaga et al. 2001; Tamime 2006; Granato et al. 2010; Panesar 2011). All these attributes make researchers to innovate and design new dairy foods. is chapter is an updated view of the importance of fermented dairy products and futuristic approaches of newer products along with challenges associated.