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

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.