ABSTRACT
Dairy foods and their components have a large number of functions, including a positive role in bone health, improving blood pressure, reducing risks of certain types of cancer, enhancing immunity and preventing some diseases, improving intestinal health, preventing the formation of kidney stones, enhancing nutrient absorption,
and regulating body weight.2 Fermentation adds additional functional properties to dairy products. As a result of fermentation, milk components undergo some changes and some new compounds such as organic acids and intermediates are produced. This makes fermented dairy products even more nutritious and healthier compared to milk.
