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Fermented Milk
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf-life of the product, while enhancing the taste and improving the digestibility of 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 a wide range of cultured milk products with different tastes.
Fermented milk Pairs With:
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Flavor Affinity Level
Fermented milk Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sour | Fermented milk has a tangy and slightly sour taste due to the fermentation process. |
| Texture | Creaminess | Fermented milk has a creamy texture that is smooth and velvety. |
| Aroma | Fermentation | Fermented milk has a distinct aroma that is a result of the fermentation process. |
| Chemical Composition | Acidity/Alkalinity (pH) | Fermented milk has a slightly acidic pH due to the presence of lactic acid produced during fermentation. |
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