Question

which different milk product are obtained at home fermentation of the cream from milk
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Answer 1

Answer:

Milk products prepared by lactic acid fermentation (e.g. yoghurt) or a combination of this and yeast fermentation (e.g. Kefir) are called fermented or cultured milks.

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Answer 2

Milk products prepared by lactic acid fermentation (e.g. yoghurt) or a combination of this and yeast fermentation (e.g. Kefir) are called fermented or cultured milks. The term fermented will be used in this chapter.

Fermented milk is the collective name for products such as yoghurt, ymer, kefir, cultured buttermilk, filmjölk (Scandinavian sour milk), cultured cream and koumiss (a product based on mares’ milk). The generic name of fermented milk is derived from the fact that the milk for the product is inoculated with a starter culture which converts part of the lactose to lactic acid. Dependent on the type of lactic acid bacteria used carbon dioxide, acetic acid, diacetyl, acetaldehyde and several other substances are formed in the conversion process, and these give the products their characteristic fresh taste and aroma. The microorganisms used in the production of kefir and koumiss also produce ethyl alcohol.

Fermented milk originates from the Near East and subsequently became popular in Eastern and Central Europe. The first example of fermented milk was presumably produced accidentally by nomads. This milk turned sour and coagulated under the influence of certain microorganisms. As luck would have it, the bacteria were of the harmless, acidifying type and were not toxin-producing organisms.

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