Fermented dairy comestible
From Self-sufficiency
This article is an orphan, as few or no other articles link to it. Please introduce links to this page from related articles; suggestions may be available. (August 2009) |
Fermented dairy comestibles are foods made from the fermented milk of various animals. A widely known example is yoghurt, a semisolid food made from fermented milk that has been strained to remove a portion of the liquid. Another variety, kefir, uses a wide variety of bacteria in its fermentation. This contrasts with yoghurt, which uses the two bacteria Streptoccus thermophilus and Lactobacillus bulgaricus.
Such foods have been used worldwide for millennia. The acidity produced by fermentation helps to prevent spoilage and thus provided a means for milk products to be preserved before the advent of refrigeration. Fermented dairy products are nonetheless susceptible to spoilage, primarily caused by yeasts or molds[1]
References
- ↑ Chandan, R.C. and K.R. O'Rell, "Yogurt plant: Quality assurance." In Manufacturing Yogurt and Fermented Milks (R.C. Chandan, ed.), Blackwell Publishing, 2006. ISBN 0813823048.
