Nutritional and functional properties of fermented dairy products: Current scientific evidence, health benefits and future perspectives

Abstract:

Fermented dairy products are widely recognized as nutrient-rich foods that combine the nutritional benefits of milk with the functional properties generated through microbial fermentation. During fermentation, lactic acid bacteria and other microorganisms transform milk components through acidification, proteolysis, lactose metabolism and the production of bioactive compounds, resulting in products with improved digestibility, sensory characteristics, shelf life, and potential health-promoting effects. This review provides a comprehensive overview of major fermented dairy products, including yogurt, kefir, dahi, cultured milk, and related products, with emphasis on microbial diversity, fermentation-derived bioactive components, gut microbiota modulation, and human health implications. Current evidence strongly supports the role of fermented dairy products in improving lactose digestion and gastrointestinal health, while emerging research indicates potential benefits for gut microbiota composition, immune regulation, cardiometabolic health, bone health and inflammatory responses. Advances in probiotic fortification, postbiotic incorporation, synbiotic formulations, precision fermentation and microbiome-oriented product development have further expanded the scientific and commercial relevance of fermented dairy foods. However, variability in microbial composition, processing conditions, product standardization and study methodologies continues to limit the consistency and translation of research findings. In addition, many proposed health benefits require further validation through well-designed long-term clinical studies. Future research should focus on standardized product characterization, multi-omics approaches, precision nutrition strategies, and robust human intervention trials to better understand the mechanisms underlying the health effects of fermented dairy products. Overall, fermented dairy products represent a rapidly evolving area of food and nutrition science with considerable potential to contribute to human health, functional food innovation, and sustainable dietary systems.