fermented milk products

1. FERMENTED MILK PRODUCTS
Introduction:
High numbers of bacteria are present in the udder and
milk.
Some pathogens shed through cow faeces and
contaminate the outside of the udder and teats, the farm
environment (bedding, for example) and the milking
equipment.
Milk is important for mammal growth and so for
bacteria.
bacteria grow at - body temperature (86-98°F, 30-37°C)
Fermenting Process:
The processes used to turn milk into different fermented
foods involves adding lactic-acid-producing
microorganisms, such as bacteria and yeast, which ingest
lactose, or milk sugar, and release lactic acid as waste.
This result is a rise in milk acidity, which allows the
production of kefir, yogurt, cheese and sour cream
among other fermented foods.
Curd:
Curds are a dairy product obtained
by coagulating milk in a process called curdling. The
coagulation can be caused by adding rennet or any
edible acidic substance and then allowing it to sit.
Milk that has been left to sour (added lactic acid bacteria)
will also naturally produce curds.
The liquid, which contains only whey proteins, is
the whey.

2. Lactobacillus can convert lactose into lactic acid .
When pasteurized milk is heated to a temperature of 30-
40 °C, or even at room temperature or refrigerator
temperature, and a small amount of old curd or whey
added to it, the lactobacillus in that curd or whey sample
starts to grow. These convert the lactose into lactic acid,
which imparts the sour taste to curd. Raw milk naturally
contains lactobacillus.
Cheeses:
Both soft and hard cheeses are produced by culturing
milk for an extended period of time.
Certain types of cheeses can be made simply by straining
the moisture out of sour cream or yogurt. Some other
types of cheese, however, require additional steps in the
culturing and fermentation process. Over 2,000 varieties
of cheeses exist, with some of the most notable being
cheddar, feta, cream, goat and blue.
Kumis (kumiss or koumiss or kumys):
Traditionally made from mare's milk.

3. Kumis is made by fermenting raw unpasteurized mare's
milk over the course of hours or days, often while
stirring or churning. (The physical agitation has
similarities to making butter). During the
fermentation, lactobacilli bacteria acidify the milk,
and yeasts turn it into a carbonated and mildly alcoholic
drink.
Traditionally, this fermentation took place in horse-hide
containers, which might be left on the top of a yurt and
turned over on occasion, or strapped to a saddle and
joggled around over the course of a day's riding. Today, a
wooden vat or plastic barrel may be used in place of the
leather container.
Kefir:
The word "kefir" is derived from the Turkish word
“Keif,” which means "good feeling"; a benefit this drink
is said to provide for those who consume it.
 Kefir is produced with starter grains, known as kefir
grains, which contain active microorganisms consisting
of 83 to 90 percent lactic acid bacteria and 10 to 17
percent yeast.
Yogurt:
A staple of the Middle Eastern diet for thousands of
years, yogurt is a fermented food that holds the same
level of protein and fat as the milk from which it is
produced.
Yogurt, like other fermented milk products, is primarily
cultured from cow’s milk, but can be made from goat's
milk.

4. Microorganisms can also be used to ferment non-dairy
milks, including coconut milk, almond milk and soy
milk, into yogurt.
Acidophilus milk:
Typically a low fat or non-fat milk to which active
cultures of Lactobacillus acidophilus have been added.
The milk can be refrigerated to prevent further growth of
the harmless bacteria producing sweet acidophilus milk.
 It can also be incubated at 38°C until a curd forms.
 Bifidobacterium bifidum may also be included.
Cultured Buttermilk:
Traditionally butter was made by churning milk or
cream, but an improved method for fermenting milk
became the preferred method for cultured buttermilk
production.
Cultured buttermilk is pasteurized skim milk fermented
by a lactic acid bacteria culture (Lactobacillus
lactis subsp.cremoris, and Lactobacillus
lactis subsp lactis biovar. diacetylactis, and Leuconostoc
mesenteroides subsp. cremoris) and by aroma bacteria.

5. Functional Properties:
 Preservation
 Flavour Enhancement
 Texture Enhancement
 Reducing Caloric Content
 Emulsification
 Foaming and Whipping and Nutritional benefits