Normal milk fermentation is a process in which lactose in the milk is converted into lactic acid by the bacteria present in it. There are different other terms used as synonyms for normal milk fermentation. For instance, it can be referred to as lactic acid fermentation, milk acidification, or lacto-fermentation. These terms indicate the same process of converting lactose into lactic acid. The fermentation process not only enhances the flavour, but it also makes the milk more digestible and nutritious. It is widely used in the production of dairy products like cheese, yogurt and sour cream. Overall, normal milk fermentation has a crucial role in the dairy industry and the food processing sector.