Fermented Dairy Products

Abstract In this chapter current developments in biotechnology and bioengineering in the fermented dairy products industry are introduced. Some historical events and the importance of fermented dairy products in the diet and health of humans are presented at the beginning of this chapter. Then starter cultures as well as probiotics that are present in fermented dairy products are analyzed. Cheese and yogurt, which are the most important and well-known products, are presented next. Near the end of this chapter kefir, koumiss, curd, and shrikhand are introduced. At the end of this chapter there is a discussion on the future perspectives for fermented dairy products.