Abstract
Milk has always soured spontaneously but at some point in human history, artisans deliberately caused milk to sour or ferment. Fermentation is one of the oldest methods for preserving milk and probably dates back ~10,000 years to the Middle East where the first evidence of organized food cultivation and production is known to have occurred. Traditional fermented milk products have been developed independently worldwide and were, and continue to be, especially important in areas where transportation, pasteurization and refrigeration facilities are inadequate. Nowadays, the primary function of fermenting milk is to extend shelf life, to improve taste, to enhance digestibility and to manufacture a wide range of dairy-based products.
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Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Chemistry and Biochemistry of Fermented Milk Products. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_13
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DOI: https://doi.org/10.1007/978-3-319-14892-2_13
Publisher Name: Springer, Cham
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