Milk And Microbes: A Match Made In Heaven
FarmBiz|August 2020
Fermented milk has been part of human history for a very long time and is a versatile product made in various regions around the world. By fermenting milk, the product is enhanced to be more beneficial than the original unfermented product. Any type of milk can be fermented, although the milk of cows and goats is the most popular. Some of the benefits of fermented milk include enhanced digestibility, as well as a higher nutritional value in the form of added probiotics, vitamins, minerals and amino acids. It also preserves products for a longer time, whereas unfermented and unprocessed milk usually has a very short shelf life.
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Milk And Microbes: A Match Made In Heaven

Types of fermented milk products

Various types of cultured milk or dairy products are found across the globe, including fermented milk beverages, cheese, yogurt and different cultured dairy foods. According to Tetrapak’s Dairy Processing Handbook, milk products can be called cultured or fermented when they have been prepared using lactic acid bacteria fermentation (e.g. yoghurt) or a combination of this bacteria and yeast fermentation (e.g. kefir).

Lactic acid bacteria include strains such as Lactobacillus and Lactococcus. Here are a few examples of the world’s most popular fermented dairy products.

Soured milk

Each country has its specialty of soured milk. In South Africa, buttermilk and maas, also known as amasi, are examples of fermented milk products. Buttermilk is commonly used in baking, while amasi is enjoyed as a nutritious beverage or served with a meal such as pap.

Soured cream

Crème Fraiche is a well-known soured cream product from France and can be enjoyed on almost any meal imaginable, from soups to salads or even pizza.

Yogurt

Yogurt is a fermented food that retains the same level of protein and fat as the milk it is made from. It is a good source of calcium and vitamins B2, B6 and B12.

Kefir

This story is from the August 2020 edition of FarmBiz.

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