Part 1. Introduction, scope, and significance -- part 2. Starter cultures in milk fermentation -- part 3. Dairy products based on the type of fermentation : pure lactic fermentations (mesophilic, thermophilic, and probiotic products) -- part 4. Dairy products based on the type of fermentation : fungal lactic fermentations -- part 5. Health benefits -- part 6. Quality assssurance, packaging, and other prospspects
