Fermented milks

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 .