Probiotics in fermented milk products and associated health benefits—A review

Abstract Probiotic fermented milk products have been consumed since ancient times and play a vital role in human diets due to their potential health-promoting effects. Fermented milk products including yoghurt, kefir, koumiss, and cheese are among the primary sources of probiotic microorganisms having a positive impact on human health. Among their health benefits, probiotics have been associated with immune modulation, enteric pathogen prevention, anticancer, antihypertensive, anti-allergy effect and lactose intolerance. Probiotics have thus emerged as an alternative to various medications, including antibiotics. They enhance human nutrition and well-being through biosynthesis, biosorption and bioaccumulation of minerals. In view of these health benefits, probiotics are widely incorporated into the production of fermented milk products such as yoghurt, kefir, cheese, koumiss, and acidophilus milk. This review aims at providing an updated overview of probiotics of fermented milk products, their health-promoting properties and factors affecting their survival. The associated health benefits of probiotics and their mechanisms of action were also highlighted.