Overview

Fermented milk products are created when milk ferments with specific kinds of bacteria called Lactobacilli or Bifidobacteria. Fermentation means the milk is partially digested by the bacteria. This makes the milk product easier to digest, especially for people who have milk allergies or are lactose-intolerant. Also, fermentation increases how long the milk product will last on the shelf. Fermented milk is very popular in countries like Japan.

People take fermented milk by mouth for diarrhea caused by a virus or antibiotics, stomach flu, hay feverarthritis, or asthma. It is also used for gastrointestinal disorders, cancer, diabetes, high cholesterol, high blood pressure and many other conditions, but there is no good scientific evidence to support many of these uses.

How does it work ?

The special bacteria added to regular milk to make fermented milk breaks down milk proteins and the sugar called lactose. This helps people digest milk better, especially people with allergies to milk protein or people who are lactose intolerant.

Fermented milk also seems to have some antioxidant and immune-stimulating effects.

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