Abstract
“Fermentation” is a term that has been used to refer to various processes involving limited biochemical changes brought about by microorganisms or their enzymes. Prescott and Dunn (1957) reviewed the changes in meaning which the term has undergone since its derivation from the Latin word for “boil,” which was used to describe the fermentation of wine. Milk fermentation can be defined as any modification of the chemical or physical properties of milk or dairy products resulting from the activity of microorganisms or their enzymes. This activity can involve metabolizing cells, extracellular enzymes, or intracellular enzymes released after cell lysis. Milk fermentations contribute to desirable flavors and textures in products such as cheese and yogurt or result in spoiled and degraded products. To ensure development of desired fermentations, microbial cultures with known properties are added to milk or dairy product substrates. Fermentations initiated by natural milk contaminants are often inconsistent and consequently are undesirable for industrial purposes. The unique organoleptic properties of fermented dairy products result from the highly specific metabolic activity of starter culture bacteria in converting lactose to lactic acid and from the curd-forming properties of the casein-micelle complex.
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Frank, J.F., Marth, E.H. (1988). Fermentations. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_13
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