Fermented Milk and Yogurt

Sae Hun Kim, Sejong Oh

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Citations (Scopus)


The global importance of fermented milk to the human diet and to the history of fermented milk cannot be overstated. Nutritionally, yogurt is an important source of dietary proteins, carbohydrates and several vitamins. Cultured buttermilk, cultured cream, acidophilus milk, kefir, koumiss and other fermented milk products also have bioactive effects and health benefits. There are standards and regulations for fermented milk production worldwide and these are described for different producing countries. The increased interest in adopting healthy eating habits to prevent certain diseases has led to the study and development of new functional foods. Fermented milk is effective against diarrhea, modulates immune regulation, and furthermore prevents osteoporosis and has cholesterol-reducing effects besides anti-carcinogenic properties. New molecular and genomic approaches are revealing new views of the microorganisms that are starters of fermented milk. We are now beginning to understand how lactic acid bacteria strains contribute to the nutritional, prophylactic and therapeutic benefits of fermented milk and yogurt for human health.

Original languageEnglish
Title of host publicationMilk and Dairy Products in Human Nutrition
Subtitle of host publicationProduction, Composition and Health
PublisherJohn Wiley and Sons
Number of pages19
ISBN (Print)9780470674185
Publication statusPublished - 2013 Apr 11


  • Buttermilk
  • Health benefits
  • Kefir
  • Koumis
  • Other fermented milk
  • Regulations
  • Standards
  • Yogurt

ASJC Scopus subject areas

  • General Biochemistry,Genetics and Molecular Biology
  • General Agricultural and Biological Sciences


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