Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics

Lejaniya Abdul Kalam Saleena, Pui Liew Phing, Ren You Gan, Anas Al-Nabulsi, Tareq Osaili, Afaf Kamal-Eldin, Mutamed Ayyash

Research output: Contribution to journalReview articlepeer-review

5 Citations (Scopus)

Abstract

Fermented dairy products such as yoghurt and kefir are commonly consumed in the Middle East and North Africa (MENA) region. They are known for their distinct flavour and texture, as well as potential health benefits. However, traditional production methods tend to be inconsistent, making it challenging to standardise and ensure consistent quality. Despite this, it is believed that these products possess significant health benefits due to traditional processing methods. This review aimed to gather information on these products and provide insight into production processes. The analysis suggests that these traditional dairy products may contain unique and beneficial microbial cultures that have potential for commercial exploitation, such as the development of new probiotic products. The review highlights the need for further research to fully understand the health benefits and specific strains of bacteria present in these products.

Original languageEnglish
Article number105614
JournalInternational Dairy Journal
Volume141
DOIs
Publication statusPublished - Jun 2023
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

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