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A considerable amount of research has been conducted to study the health benefits of fermented milks. One possible mechanism for the beneficial effects is the involvement of biogenic compounds, which are produced by the action of microorganisms and make the products directly beneficial without the need for live bacteria. Research on the health effects of a pasteurized sour milk, which is fermented by a starter culture containing Lactobacillus helveticus as the predominant microorganism, indicated clear evidence for the involvement of biogenic compounds. In this paper, beneficial effects of sour milk are reviewed with special attention to the effect on anti-hypertension and angiotensin-I converting enzyme inhibitory peptides identified in sour milk. [ABSTRACT FROM AUTHOR]