Conclusion

The production of fermented milks is a complex technology, involving a large number of stages revolving around a key biological transformation step, fermentation. Fermentation is preceded by various operations designed to prepare the milk to form a "mix", and followed by other operations that transform the "white mass" into various finished products. Fermentation is based on the use of a raw material of organic origin, milk, and its transformation by micro-organisms, lactic acid bacteria, which modify the various components of milk. In this way, lactose is broken down into lactic acid, proteins are coagulated, and new molecules are synthesized, including flavor compounds and exo-polysaccharides. These transformations contribute to the creation of a gelled product, with a characteristic taste and aroma, and a shelf life of several weeks. These properties make fermented milks a staple in...