• Rajvir Singh
• Sharma, G.D.
• Anirban Pattanayak
• Eshita Manna

A broad range of flavours and forms of food based on fermented milk are produced globally under the general name "cheese." Cheese has developed from its simple beginnings as a method of preserving milk components into a haute cuisine food with epicurean qualities that is also very nourishing. Calcium, protein, phosphorus, zinc, vitamin An, and vitamin B12 are among the vitamins and minerals found in cheddar. The American diet is probably deficient in calcium, one of the supplements. Government statistics show that six out of ten men and nine out of ten women misinterpret calcium guidelines. Cheddar's superior protein content gives the body the building blocks it needs to develop strong muscles. For a complete list of the additives in cheddar, see the table below. This review paper showing that the fermentation and health benefits of cheese.

cheese, fermentation, lactic acid, human health, milk, dairy products. bacterial Cultures

"OVERVIEW ON CHEESE FERMENTATION: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 3, page no.409-418, March-2019, Available :http://www.jetir.org/papers/JETIR1903N53.pdf

"OVERVIEW ON CHEESE FERMENTATION: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 3, page no. pp409-418, March-2019, Available at : http://www.jetir.org/papers/JETIR1903N53.pdf