The ancient evidences of ruminant domestication were in the Middle East. These ruminants were developed to supply meat, milk, hides, wool, hair, and fuel and were used as draft animals as well. The milk production of the local native breeds is low, and malnutrition afflicts a large part of the human population of the Middle East.

In Israel, high producing dairy breeds of cows, ewes, and goats were developed in a relatively short time. The first Israel settlers bought the local milk animals already adapted to the climate and local diseases. By supplementary feeding, housing, veterinary care, selection, and improved management, the milk yield of these animals was raised. By crossbreeding with pedigrees of European and American dairy breeds, “good genes” were introduced. The Israeli dairy breeds have the capability of high milk production in hot climates.

Small black goats herded by Bedouins in hot Middle East deserts are able to produce milk even though watered only once every 2 to 4 days. These goats are outstanding dairy animals to be developed for the welfare of people living in arid zones.

Fermented milk foods made from milk of cows, sheep, goat, water buffalo, and camels originated and are produced traditionally in the Middle East. Experience has taught the safety of their use. The traditional production patterns of these fermented milk foods are described.