Fermented Milk
The Fermented
milk is that the mutual name for products like yoghurt, ymer, kefir, cultured buttermilk, filmjölk (Scandinavian sour milk), cultured cream and koumiss (a product supported mares’ milk). The generic name of
fermented milk springs from the very fact that the
milk for the product is inoculated with a starter culture which converts a part of the lactose to carboxylic acid . hooked in to the sort of carboxylic acid bacteria used CO2 , ethanoic acid , diacetyl, acetaldehyde and a number of other other substances are formed within the growth process, and these give the products their characteristic fresh taste and odour. The microorganisms utilized in the assembly of kefir and koumiss also produce ethyl alcohol. Fermented
milk originates from the Middle East and later became popular in Eastern and Central Europe. The primary example of
fermented milk was presumably produced accidentally by nomads. This
milk turned sour and coagulated under the influence of certain microorganisms. As luck would have it, the bacteria were of the harmless, acidifying type and weren't toxin-producing organisms. The conversion of lactose into carboxylic acid features a preservative effect on milk. The low pH of cultured
milk inhibits the expansion of putrefactive bacteria and other detrimental organisms, thereby prolonging the time period of the merchandise .
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