fermented milk

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fermented milk

Any cultured dairy product, such as buttermilk, cheese, kefir, koumiss, and yogurt.
See: koumiss
See also: milk
References in periodicals archive ?
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.
Nevertheless, there are barriers to the consumption of these fermented milk products among the pastoral communities who still widely prepare the products.
The presence of yeast in traditionally fermented milk products, in varying numbers, has been reported by Kebedeet al.
Short-term and long-term ingestion of lactose and bacteria in the fermented milk product may affect the intestinal pH and other variables of the intestinal milieu, the intestinal micro flora, lactose fermentation, or the sensitivity of the subject to gastrointestinal disorders and may thus alleviate symptoms of lactose intolerance or other gastrointestinal disorders.
The Swedish study found another connection between eating a lot of fermented milk products like yoghurt and kefir.
These microorganisms are eventually accountable for the typical texture and flavour of yogurt and other fermented milk products (Junaid et al.
A healthy and at the same time tasty and pleasurable eating experience, is something we all aim for", added Mark Fahlin, Global Marketing Manager, Fermented Milk Products at DSM Food Specialties.
The quality, nutritional value, therapeutic and prophylactic properties of fermented milk products directly depend on the used microorganisms' strains.
Several types of fermented milk products have been reported to exist throughout the world (Stanley, 1998; Tamime, 2002).
In recent years, there has been an increasing trend about incorporation of the health promoting bacterial species; Lactobacillus acidophilus and Bifidobacterium longum, into fermented milk products.
The Lorena plant, which has so far produced "Yakult" fermented milk products and juice, will thus cover a full lineup of the company's beverage and yogurt products for the Brazilian market.