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In summing up the most important nutritional properties of fermented milk products can be listed in the following way:            - The digestion and resorption of proteins is increased,            - Influence on the acidity of the stomach,             - Allergic reaction against native protein are reduced,            - The digestibility and absorption of fat is increased,            - A consumption of fermented milk products by lactose intolerants seems to be possible,            - Increased secretion of digestive juices,            - Retention of calcium, phosphorus and iron is improved,            - The content of the vitamins B1, B2, niacin and folic acid is increased,            - Antimicrobial and anticarcinogenic properties are assumed,            - The keeping quality of the product is improved,            - High organoleptic quality.