Fermented milk: history, composition, physical and chemical properties, processing technology and defects

Abstract

Fermented milk is the generic name given to products such as yogurt, cultured milk, acidophilus milk, kefir, curd and kumys. This name is due to the fact that the milk is inoculated with starter cultures of lactic acid microorganisms, which convert part of the lactose from milk to lactic acid by fermentation. The lactic acid fermentation increases the shelf life of milk, inhibiting the growth of pathogenic bacteria and / or deteriorating. Other substances are also formed in the fermentation process, giving the products desirable sensory characteristics. Originally popular in the Middle East, fermented milks have a global spread of its consumption, mainly from the development of products containing added ingredients such as fruits and flavorings. The ratio of these products as functional foods aimed at health benefits, simplicity of manufacturing technology, the affordable and high relative expiration date for milk are some of the factors responsible for the success of these products in the world. In this paper we present a literature on the history, importance, composition, physico-chemical characteristics, manufacturing and defects that can occur in fermented milk products, with emphasis on yogurt and kefir.

Importância dos probióticos no tratamento da intolerância à lactose

“…Os probióticos estão inclusos em alimentos como leite fermentado, a exemplo de: iogurte, leite cultivado ou fermentado, leite acidófilo, coalhada, kefir, kumys; sendo que a principal diferença entre eles é o tipo de microrganismo inoculado (Quadro 3) 18,19 . Logo, os leites fermentados são produtos lácteos obtidos por coagulação e diminuição do pH através da fermentação de microrganismos específicos, podendo ou não apresentar adição de outros produtos lácteos ou outras substâncias alimentícias.…”

Avaliação do efeito de yacon em kefir sabor morango

“…O processo de fermentação trans forma as características do leite e diminui o desenvolvimento de bactérias e microrganismos deteriorantes e patogênicas o que aumenta o tempo de conservação do produto (CARNEIRO et al, 2012), o que foi observado no presente estudo em que com 28 dias o kefir estava apto ao consumo. Vale ressaltar que no Brasil o kefir é obtido por doação, provavelmente o que acarretou contagens de coliformes totais e termotolerantes superiores ao estabelecidos pela legislação vigente ao 7º dia de armazenamento.…”

Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association

“…According to regulatory aspects, the fermented milk is obtained by the activity of nonspecific lactic acid‐fermenting bacteria leading to a decrease of pH, milk coagulation, and contribution to the determination of the product's final characteristics (Brazil Ministry of Agriculture, Livestock and Food Supply, ). Recently, the food industries have explored fermented milk in virtue of its simplicity in fabrication, wide acceptability, accessible price, and their role in functional food (Carneiro et al, ; Costa, Balthazar, Moreira, da Cruz, & Júnior, ). For the purpose of answering some recent market demands, new formulations (conventional, functional, organic, and directed to people with specific restrictions) have been being developed (Carneiro et al, ).…”

“…Recently, the food industries have explored fermented milk in virtue of its simplicity in fabrication, wide acceptability, accessible price, and their role in functional food (Carneiro et al, ; Costa, Balthazar, Moreira, da Cruz, & Júnior, ). For the purpose of answering some recent market demands, new formulations (conventional, functional, organic, and directed to people with specific restrictions) have been being developed (Carneiro et al, ). Thereby, it is of extreme importance the application of adequate studies and techniques that evaluate the impact of different formulations and fermented milk varieties toward the consumers' perception (Ares, Deliza, Barreiro, Giménez, & Gámbaro, ; Bayarri, Carbonell, Barrios, & Costell, ).…”