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.