From the past to the future: Fermented milks and their health effects against human diseases

Abstract The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by the microorganisms inherent in milk to modern microbiological processes, leading to fermented milk with the greater nutritional value produced under controlled conditions. The bioactive peptides synthesized by the microbial degradation of proteins in fermented milk and the addition of supplements, such as probiotics and prebiotics endow them with various physiological functions, including the regulation of the gut microbiota, cholesterol lowering, and immunomodulation, making them potential functional foods that are notable in healthy diets. Here, we summarized the development of fermented milk into four stages and also summarized their impact on health and diseases during different developmental stages. In addition, we described the characteristics and limitations of fermented milk in different eras. Accordingly, we integrated the future trends in the development of fermented milk as functional foods. It is hoped that the efforts to develop the potential of fermented milk as functional foods will help manage the health risks faced by many countries.