ABSTRACT
Lactic acid fermentation helps to preserve the milk, improves its nutritional value, and intensifies its sensory properties, as well as to preserve the consumers health. For a long time, consumption of this type of milk has been considered beneficial for health, because of the microorganisms that it contains, different compounds released during the fermentation process, among them, metabolites, and biologically active molecules, which confer it antimicrobial, prebiotic, antioxidant, antihypertensive, and hypocholesterolemic properties, among others. Some of the best-known fermented kinds of milk are Yogurt, Kefir, Buttermilk, and Acidophilus Milk or Koumis. Currently, the consumption of these foods has skyrocketed in both, developing, and developed countries. This document aims to discuss the most up-to-date information on fermented milk.
