FERMENTED MILK PRODUCTS -- FERMENTED MILK PRODUCTS -- LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA -- CONTENTS -- PREFACE -- Chapter 1: 1. INTRODUCTION -- Chapter 2: 2. FERMENTED MILKS -- 2.1. DAHI -- 2.2. KEFIR -- 2.3. KUMYS -- 2.4. YOGURT (YOGHURT) -- 2.5. CHEESE -- Chapter 3: 3. PROBIOTIC-CONTAINING FERMENTED MILK PRODUCTS -- 3.1. DEFINITION OF PROBIOTICS -- 3.2. CONSUMPTION OF FERMENTED DAIRY FOODS -- 3.3. PROBIOTIC PRODUCT DEVELOPMENT -- Chapter 4: 4. THE EFFECTS OF FERMENTATION ON MILK -- 4.1. EFFECTS ON CHEMISTRY, NUTRIENT CONTENT,AND ACTIVITIES OF ENZYMES -- 4.2. THE HEALTH BENEFITS OF FERMENTED MILK PRODUCTS -- Chapter 5: 5. FERMENTED MILK AND THE IMMUNE SYSTEM -- 5.1. LACTIC ACID BACTERIA AND MUCOSAL HEALTH -- 5.2. LACTIC ACID BACTERIA AND PROTECTION AGAINST ENTERIC PATHOGENS -- 5.3. LACTIC ACID BACTERIA, NUTRIENT DIGESTION ANDANTIGEN UPTAKE -- CONCLUSION -- REFERENCES -- INDEX.