fErmenTed miLks..



milks product

        Fermented milk also known as cultured dairy foods, cultured dairy products or cultured milk products. Fermentation of milk dates back thousands of years to locations all over the world.The process was used as a means of preserving a highly perishable product and to produce new flavors for old food staple.

     In the early years of milk fermentation, milk was simply allowed to be fermented by its normal microbiota, but the actual process was not completely understood. Cultures could be maintained by inoculating fresh milk with fermented food.

       Today lactic acid producing microorganisms are added to milk to decrease the pH of the milk and produce many different fermented milk products.



Lactobacillus sp.

        Usually dairy foods have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus and Leuconostoc. We fermented food to increase the shell life products, to adds to the taste and improves the digestibility of milk. Besides, a range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk product with different tastes.