ABSTRACT
Traditional dairy products have been enjoyed by consumers for centuries and have always been very popular. They have a long history that spans several civilizations. Recently, researchers focused on the effects of dairy products on disease development, especially cancers. Milk is exposed to a number of hazards during its journey from raw milk to traditional dairy products, all of which have an impact on the final product’s safety and quality. Several studies reported the protective effect of dairy products (fermented and non-fermented) on cancer development and prevention, namely calcium, vitamin D, lactic acid bacteria (LAB) and probiotic, but little is known about traditional dairy products and their effects. Some components may have direct effects on the gut microbiota; for example, probiotics and LAB could improve health by manipulating gut microbial communities, suppressing pathogens, and strengthening the gut barrier. Traditional dairy products may reduce the risk of various chronic diseases including cancer. Longitudinal studies are needed to better understand the mechanisms and interactions between the active components of traditional dairy products and the human body.
