A higher quality of culture results in a stronger fermentation and a stronger aroma. A better control of milk fermentation improves the taste, texture, color, flavor and nutritional properties and benefits human health.
The organisms and substances concerned in the fermentation of milk may be divided into two distinct classes:
*Organized – include living organisms – bacteria, yeasts. Their growth cause changes or fermentation
*Unorganized – chemical ferments e.g. rennet and pepsin.
Cultured dairy foods are milk products that result from the fermentation of milk or its products by starter cultures that produce lactic acid under controlled conditions.
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| Cheese Parmesan |
In culture containing dairy products, concentrated cultures of bacteria such as Lactobacillus acidophilus or bifidobacteria – are added to pasteurized and other types of heat treated milk with no subsequent incubation or fermentation.
In making cheese process specific strains in a given culture help the desired flavors, textures and aromas to develop in the finished cheese. The cultures may be one strain of bacteria or a mixed culture that they produce many characteristics and may also work in symbiotic manner such as in yogurt.
In yogurt, the fermentation produces lactic acid from lactose that combined with milk protein, gives yogurt its characteristics acid taste and texture.
Fermentation of milk
