Fresh Products - Yoghurt, Fermented Milks, Quarg and Fresh Cheese*

Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or ifermented, with other foods, primarily with fruits and herbs, as well as the deve­ lopment of processes which led to prolongation of the shelf life for up to several months, contributed to the popularity, i.e. to the increase of consumption of these products. According to the latest survey of IDF (1) on the consumption of dairy products in the world, fermented milks are very popular and, with increasing health cons­ ciousness of consumers worldwide, new fermented milks are being developed.