Traditional fermented milks of Eastern Mediterranean countries: a cultural heritage to preserve

Fermented milk plays an important role in the diet of many populations around the world, particularly those of the Eastern Mediterranean countries where its consumption contributes to the populations’ food security and welfare. This review explores 12 examples of traditional fermented milk from countries bordering the Eastern Mediterranean Sea. Each product has unique physicochemical, microbiological, and sensory characteristics, but they also share commonalities. They can be classified into four groups mainly based on the presence or not of a draining step or mixing with other raw materials (cereals). Lactobacilli are the dominant identified genera. Moreover, fermented milk can be considered as a source of probiotics and prebiotics, offering health benefits. This work aims to preserve these special food products. Encouraging studies on microbial populations, fermentation, flavour development, sanitary and health qualities of these milks is essential. Increasing such knowledge will help better understand and appreciate culturally significant fermented milk products.