Fermented milk products, also known as
cultured dairy foods,
cultured dairy products, or
cultured milk products, are dairy foods that have been fermented with
lactic acid bacteria such as
Lactobacillus,
Lactococcus, and
Leuconostoc. The fermentation process increases the shelf-life of the product, while enhancing the taste and improving the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.