Fermented Milk Research Paper

Fermented foods products:

1. Milk products:

• Sour Cream: Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour

• Yogurt: Lactobacilli bacteria convert lactose sugar in milk into glucose and galactose, which break down further into lactic acid, giving yoghurt its sour taste. Live bacteria remain in the yoghurt and provide a valuable contribution to gut microflora.

• Kefir: A carbonated and slightly alcoholic fermented milk drink that looks a little like runny yoghurt, kefir is produced using a lactobacilli bacterial culture and also yeast. Lumpy bits resembling cauliflower, called grains, can be found in the final product, and are used to start the next batch.

• Koumiss: Kumys (koumiss) prepared from mares’ milk is an ancient drink widely consumed throughout Eastern Europe and the Asiatic regions. The name kumiss was derived from a tribe called Kumanes, who lived along the river Kumane in the Asiatic steppes. Scythian tribes that roamed in

The Egyptians were probably the first to observe fermentation and leavening when bread dough was allowed to stand for hours. The early Europeans made a flat sour rye bread using sour rye starter cultures as early as 800 B.C. Sour rye bread has survived the centuries and is still very popular in many parts of Europe as well as in North America. One of the most unusual starter cultures is known as “mother sponge,” which is used to make San Francisco sourdough French bread. This culture contains yeasts and bacteria in ratio of 1:100. The origin of this natural culture is not known, but it has been used continuously for over 140