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- W2193670364 abstract "In all countries where milk is consumed, fermented milk are part of the assortment of dairy products offered to the consumer. The commercialisation of dairy starter cultures has resulted in a certain standardisation of dairy products across the world. However, on a global basis, most fermented milk is produced with the help of spontaneous fermentation and the microorganisms involved have in many cases not been characterised, or their participatory role in product quality elucidated. Traditional fermented milk products may also utilise particular technologies that impart product-specific characteristics. Examples of this are backslopping, which is often used to promote the desired fermentation, and the smoking of the container prior to fermentation, which is done in several African countries. Some fermentations may be initiated by addition of plant material, as in the Norwegian Tettemelk, others are partially continuous, for example, kefir and airag. In some countries, the fermented milk is used as the basis for other dairy products. It may be churned into butter and then heat clarified to ghee, as in Uganda; it may be distilled into alcohol, as in Mongolia. Indigenous fermented milk from raw milk are made under unhygienic conditions and the bacterial and fungal flora may be diverse, dangerous and destructive. If the indigenous product characteristics are to be retained, the scaling up of indigenous fermented milk products may therefore not simply be a matter of finding the right culture of lactic acid bacteria." @default.
- W2193670364 created "2016-06-24" @default.
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- W2193670364 date "2003-01-01" @default.
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- W2193670364 title "Historical and cultural aspects of traditional fermented milk" @default.
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