Lactic Fermentations of Dairy Foods and Their Biological Significance

Open Access
Publisher Website
Google Scholar
Abstract
Fermentation is one of the methods of food preservation. Over years this method has evolved into a sophisticated art. Milk can be fermented by bacteria, yeasts and molds to produce a variety of products such as yogurt, cheeses, sour cream and buttermilk. Modification of milk by microorganisms affects the physicochemical properties and the economic value of milk. The physicochemical changes are manifested in such properties as flavor, texture and nutritive value. The economic value of milk is enhanced by the increased storage life of the products. A majority of these modifications are by the enzymes originating from microorganisms and acting on the protein, lipids and carbohydrates in milk. The products resulting from such changes introduce variety into human diets. Changes induced in milk constituents by microorgansims are disucssed with regard to flavor, texture and nutritive value. The significance of such modifications is also considered in terms of microbial synthesis of vitamins, natural antibiotics, natural anticarcinogenic substances and enzymes. Although the mechanisms of these modifications are not yet understood, studies under in vitro conditions to delineate the physiological implications and nutritional and therapeutic significance of such modifications are described.

This publication has 15 references indexed in Scilit: