Abstract
Cultured dairy products are on the ascendency in the United States. The yogurt market has grown almost 600% over the last decade. There is also renewed interest in products containing Lactobacillus acidophilus. For innovative development to be competitive in the U.S. food market, the cultured dairy products industry has to look to exotic fermented dairy products which could be adapted for the American palate. Three such products are dicussed, which with slight modifications and imaginative flavoring may have a very good potential in the American market.
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