Background

• Fermented milk is made when bacteria change lactose (the sugar in milk) into lactic acid, which causes the tangy taste.
• Fermented milk has calcium, protein, phosphorus, and riboflavin (or vitamin B2) and may improve nutritional status in children.
• Bacteria present in fermented milk increase and balance the flora in the gut. These bacteria may decrease stomach problems, improve immunity, and shorten infections.
• Fermented dairy foods have less lactose than milk and therefore are commonly used by lactose-intolerant people.
• Fermented milk has been studied for allergies, diarrhea, infections in the gut, and improving immune function.

References

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