Overview
ABSTRACT
Fermented milks are old products that are closely linked to the breeding of different milk-producing mammals. In addition to yoghurts made from milk, there are also buttermilks, co-products of butter production. Depending on the country, we find products with mild flavours (cow, goat, sheep milk, etc.), or on the contrary very acidic, sparkling versions, or even more or less alcoholic, with other milks (buffalo, camel, dromedary, zebu, yak, etc.), all depending on the microbial strains responsible for the fermentations. This process sheet describes fermented milks, their economic context, their manufacturing process, as well as their characteristics and properties.
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Read the articleAUTHOR
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Jean-Luc BOUTONNIER : Retired professor of process engineering and food science, Souel
INTRODUCTION
Fermented milks are not a gift from heaven, but rather the result of the encounter between a liquid medium, milk, produced by mammals, and microorganisms, which are able to establish themselves and multiply at will in a favorable environment. It is highly likely that, in prehistoric times, humans accidentally discovered the modification of certain liquid media, such as milk from domesticated animals, which was probably contaminated by all kinds of microbial flora generating various types of fermentation, some beneficial and others pathogenic. However, we are unable to verify such practices, and this is all just speculation!
We are now in the era of metagenomics, which studies the human microbiome, a community of microorganisms found mainly in the intestines. This process sheet will focus on yogurt on the one hand, and on the many variations produced around the world on the other .
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KEYWORDS
yogurt | fermentation | buttermilk | kefir
Fermented milks
General product overview
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Bibliography
- (1) - SYNPA - Les ferments. - https://www.synpa.org/les-ferments-abecedaire-4.php
- (2) - ANONYME - Qu'est-ce que le microbiome humain....
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