**Table 1.**

*Milk composition of different dairy animals.*


#### **Table 2.**

*Types of fermentation in lactic acid bacteria.*

*Fermentation of Bovine, Non-Bovine and Vegetable Milk DOI: http://dx.doi.org/10.5772/intechopen.96699*

is more acceptable for infants. Genus bacteria, which are in fermented milks, i.e.: Lactobacillus (*L. delbrueckii subs. Bulgaricus, L. acidophilus, L. helveticus, L. brevis, L. fermenteum*, and *L. kefir*), Streptococcus (*S. thermophilus*), Leuconostoc (*Ln. mesenteroides,* and *Ln lactis*), *Pediococcus* (*P. acidilactici*, and *P. pentosaceus*), Acetobacter (*A.aceti*), and Bifidobacterium (*B. breve, B. adult, B. infantis, B. longum, B. bifidum,* and *B. pseudolongum*).

While for yeast included *Torulaspora delbrueckii, Kluyveromyces marxianus subsp. marxianus*, *Candida kefir*, and *Saccharomyces cerevisiae*. Some bacteria are considered as thermophilic or mesophilic starters, and other as intestinal bacteria, depended on optimal temperature of growth or source location [7].
