fermented milk


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Related to fermented milk: kefir

fermented milk

Any cultured dairy product, such as buttermilk, cheese, kefir, koumiss, and yogurt.
See: koumiss
See also: milk
References in periodicals archive ?
Figure 2 presents the results of both the pH and acidity behavior of the different fermented milk drinks.
Lactic acid bacteria are well utilized in the food industry, particularly in the production of fermented milk products such as yoghurt, sour cream and cheese, and fermented meat and fish among others.
They contribute to the unique flavors and textures present in fermented milk and are believed to possess various nutritional and therapeutic properties [13].
P: Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
Overall data analysis of the Fermented Milk market in East Europe.
The acidity limit level of fermented milk is important technological characteristics as well, because this factor determines the quality, the conditions, and the storage period of the final product.
It has been demonstrated that LAB are important in dairy products specially in fermented milk processing because (i) they increase food safety through the release of lactic acid and bacteriocins, (ii) produce aromas and flavor and accelerate the maturation process of cheese via their proteolytic and lipolytic activities, bringing economic advantages to the industry, (iii) bring about desirable food textures via release of polysaccharides that increase the viscosity and firmness, and reduce susceptibility to syneresis, (iv) they may be used to deliver polyunsaturated fatty acids and vitamins, leading to dairy products with increased nutritional value (Parvez et al, 2006).
Key words: Fermented milk, lactic acid bacteria, antibacterial activity, Staphylococcus aureus, Escherichia coli.
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.
Fermented milk is defined as a dairy product that during the fermentation process had its nutritional aspects as well as its physical and chemical sensory aspects changed.
Singh and Dr Rameshwar Singh -- the beverage was developed by coculturing Leuconostoc Ln27, a native strain isolated from indigenous fermented milk products that produces Mannitol, a white, crystaline sugar alcohol.