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
この記事は FarmBiz の August 2020 版に掲載されています。
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