Аннотация
Fermented dairy products are dairy products with high biological value that have a positive impact on human health. They are a source of easily digestible proteins, vitamins, minerals, and probiotics that help maintain the normal microbiota of the intestines. This article examines the history of milk fermentation technology development, the biochemical composition of fermented dairy products, their physiological effects on the human body, and their role in the national cultures of various peoples. Based on current scientific data, the importance of regular consumption of fermented dairy products in human nutrition is substantiated.