Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview traditional fermented countries, with a focus on products, and discuss innovative strategies make improved versions these products. A large variety were reviewed, showing high diversity, depending used raw materials, starter cultures, preparation procedures. Traditionally, using spontaneous fermentation, back-slopping, and/or addition rennet. Compared commercial are characterized by peculiar organoleptic features owing indigenous microflora. The main limitation is preservation as most consumed fresh. In drying, brine or oil was extend product shelf life but resulted salt/fat Several studies suggested alternative ingredients/processing revised new flavors, nutritional quality, longer life. There still plenty room more research obtain better understanding microflora quality improvement standardization reach wider market.