Which Is Better for Humans, Animal Milk or Vegetable Milk?

Abstract

Above all of that, the fermentation of milk greatly increases the nutritional and healthy values. Fermented dairy foods have constituted a vital part of human diet in many regions of the world since times immemorial. They have been consumed ever since the domestication of animals. Evidence for the use of fermented milks comes from archeological findings associated with the Sumerians and Babylonians of Mesopotamia, the Pharoses of northeast Africa and the Indo-Aryans of the Indian subcontinent. It was reported that consuming fermented dairy products caused to longevity [3,4]. Fermented milk products not only are consumed for their benefits but also for refreshing effects. Their popularity is said to be attributed to the effective use of consumer-driven flavors and milder cultures [5]. These products already have a positive health image [6,7], which can be further enhanced by the addition of probiotic bacteria with therapeutic properties. Various microorganisms characterize the diversity of fermented milks around the world. Lactic fermentation by bacteria transforms milk into the majority of products [8]. A combination of lactic starters and yeasts is used for some products, and in a few cases lactic fermentation combined with molds makes up the flora. In many countries, yogurt and fermented milks with probiotic cultures are available. These are made with defined cultures that have been scientifically documented to display certain health benefits [9]. Fermented milks may be mixed with water to make a refreshing beverage. Salt, sugar, spices or fruits may be added to enhance taste. Liquid yogurt is the prime example. Spoonable yogurt has significant commercial importance all over the world. It is sold in cups and tubes.