Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf life of the product, while enhancing the taste and improving the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.
Video Fermented milk products
Products
Many different types of cultured milk products can be found around the world.
Soured milk
Soured cream
Maps Fermented milk products
Comparison chart
* Streptococcus lactis has been renamed to Lactococcus lactis subsp. lactis
See also
![TONOIKE] Japanese Sake - Kuramoto Bijin Hakumai rice fermented ...](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t3U-AS8JOOitgfmq0Ws0McwEsH3M0tKYL_66KGFaM09YM_LMfKDaFzxSGmwZYiqgauHJi0qgO90hBeqhgFa4fUqfgwpFa-6uLZ704cbIpbuM2Rkb1QMpxA0gIVH9MqOLegwfb0qLF5qss5r6k=s0-d "TONOIKE] Japanese Sake - Kuramoto Bijin Hakumai rice fermented ...")
References
External links
Source of the article : Wikipedia
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