Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as ''

Lactobacillus ''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...

'', '' Lactococcus'', and '' Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. These bacteria allow the production of many fermented milks such as cheese, yogurt, kefir, butter Most of the bacteria needed to make these product thrive under specific conditions, meaning that the right environment is crucial to the making of the fermented products.

Products

Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more.

Soured milk

Soured cream

Comparison chart

* '' Streptococcus lactis'' has been renamed to '' Lactococcus lactis'' subsp. ''lactis''

References

External links