Fermentation intricacies involving dairy milk and their bioactive, health, microbial, and product challenges: A terse review

Abstract

Fermentation is widely applied to enhance the safety, stability, and functional properties of dairy milk as part of broader milk processing and hygiene controls. This concise review examines the intricacies of dairy milk fermentation, focusing on microbial activity, bioactive chemical aspects, and product quality/safety. Bioactive peptides derived from fermentation-driven acidification have been shown to kill bacteria, contain antioxidants, lower blood pressure, and modulate the immune system, thereby enhancing microbiological safety and shelf life. However, there are key aspects, from milk composition, through culture performance, to processing circumstances that can affect safety and uniformity. Besides, bioactive molecular characterization, indigenous starter culture confirmation, and probiotic efficacy are required to enhance the success of dairy milk fermentation. To ensure high-quality, safe, and stable fermented dairy products, the process of fermentation science and risk-based regulatory frameworks must not be overlooked. Moreso, enhanced regulations of fermentation technologies can guarantee process reproducibility, product safety, and maximal bioactivity.