The primary function of fermenting milk was, originally, to extend its shelf life. With this came numerous advantages, such as an improved taste and enhanced digestibility of the milk, as well as the manufacture of a wide variety of products. Historically the fermentation of milk can be traced back to around 10 000 B.C. It is likely that fermentation initially arose spontaneously from indigenous microflora found in milk.

Feta cheese is a salty, pickled cheese that has traditionally been made from sheep's or goat's milk but is now commonly made from cow's milk. Manufacture of feta from cow's milk involves the use of rennet and acid to form a curd. In the first step of the process, the milk used is first adjusted to 5% fat content by the addition of an appropriate amount of cream and then pasteurized. Starter culture and lipolytic enzymes (breakdown fat and help develop flavour) are added.

Scientific investigation in the field of modern nutrition has made clear the fundamental reasons why milk is an essential part of the human diet.

Mascarpone cheese is a rich, fresh cheese that is a relative of both cream cheese and ricotta cheese. Mascarpone cheese is prepared in a similar fashion to ricotta, but using cream instead of whole milk. The cream is acidified (often by the direct addition of tartaric acid) and heated to a temperature of 85·C, which results in precipitation of the curd. The curd is then separated from the whey by filtration or mechanical separation. The cheese is lightly salted and usually whipped.

Monterey Jack and Colby cheeses are semi-firm washed cheeses that undergo similar preparation procedures. Monterey Jack is softer, creamier and whiter than Colby, and has a slightly nutty and tangy flavour.Monterey Jack is rumoured to have been created by Spanish monks inMonterey County, California, in the 18thcentury; however, like all great inventions, several other stories of its origin can be found. This cheese is also referred to as Monterey cheese, Jack cheese and California Jack cheese.

The first step in the creation of mozzarella cheese is pasteurization of the milk. Mozzarella is a fresh cheese, consumed without aging and so milk used must be pasteurized to ensure the safety of the cheese. Once the cheesemilk is prepared, starter culture is added to generate lactic acid from lactose and this acid production, along with activity of added rennet, serves to produce the casein coagulum.

In the search for ways to prevent milk spoilage in the hot climate of South Asia and find uses for surplus milk, a number of products have been developed, including Paneer. Paneer, (also called Panir), is a soft, unripened "home made cheese" (cottage cheese-like product modelled into large chunks), traditionally made from buffalo's milk. A dairy product that is particular to the Indian/Pakistani cultures, Paneer is also produced in Canada using cow's milk.

Italy is a country rich in food specialties that qualify for the prestigious guarantee "Appellation d'origine" (registered designation of origin). As one of the most valued and common cheeses, Parmigiano Reggiano is the essential ingredient of Italian cuisine. Originating in ancient Italy, its quality characteristics and reputation were already being celebrated at that time.

Ricotta is a heat/acid precipitated cheese that can be made from whole or skim milk. A related product called ricotone is made in a similar fashion from a mixture of milk and whey. Raw milk can be used as the starting material for the production of ricotta cheese as the heat treatment during curd formation more than meets the heat requirements for pasteurization. In the first step of the process acid is added to the milk to lower the pH to 5.9-6.0.