fermented milk

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fermented milk,

whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America. Such milks are believed to have medicinal value in the control of intestinal fermentation by contributing bacteria that aid in digestion. Fermented milks include acidophilus milk; cultured buttermilk; kumiss (koumiss), probably originated from mare's milk by western Mongols, effervescent and of acrid flavor and containing alcohol produced by yeasts; the similar kefir of Central Asia; yogurt, similar to the Armenian matzoon; and the Scandinavian beverages, kaeldermaelk and filbunke.
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References in periodicals archive ?
Fermented milk products have lower levels of lactose than milk, which makes them suitable for the consumption of people with a lactase deficiency.
In addition, fermented milk products such as Yakult are also included in this sector.
Global health and wellness trends in certain demographics are also reflected in the UAE's dairy sector, especially among females and younger populations who are driving new products such as health drinks, sour or fermented milk products, drinkable yogurts and probiotics, each of which has been recording healthy growth rates over the past five years.
Probiotic fermented milk products helps in maintaining overall health of the individual along with improving gut function and immunity of the body.
Diet rich in vegetables and fermented milk products such as yoghurt, along with coffee, tea and chocolate, boosts beneficial bacteria, found scientists at Wake Forest Baptist Medical Center.
Holzapfel, "Field survey and literature review on traditional fermented milk products of Ethiopia," International Journal of Food Microbiology, vol.
The viability, survival, and biochemical characteristics of these probiotics in fermented milk products are significantly influenced by several factors such as incubation and refrigeration storage temperature, inoculation rate, heat treatment, mixed probiotic cultures, and even the combined effects of these factors.
High quality raw milk is the initial prerequisite to produce high quality fermented milk products. The quality of raw milk defines by microbial quality and physicochemical properties that vary in the milk samples of different dairy farms; these differences are technologically important to make fermented milk products (Stulova et al, 2010).
Fermented milk products, such as yogurt, are one of the most popular probiotics.
Hansen, said the markets for well documented probiotic strains are experiencing very strong growth in dietary supplements and drives an entire category in fermented milk products, such as yogurt, kefir, etc.