This course provides an in-depth examination of the scientific principles, microbiological processes, and technological practices involved in the production of cheese and other fermented dairy products including yogurt and kefir. Classification and characterization of different cheese varieties are discussed based on texture, flavor profile, appearance, ripening process and the use of lactic acid bacteria starter cultures. Functional properties of fermented dairy products, enhanced bioavailability of nutrients, probiotic and prebiotic activities, and the production of bioactive compounds will also be discussed as related to microbiota and human health.