Lesson 16. HISTORY, DEFINITIONS/ TYPES, CLASSIFICATION OF FERMENTED MILK PRODUCTS
Module 11. Introduction – fermented milk products
HISTORY, DEFINITIONS/ TYPES, CLASSIFICATION OF FERMENTED MILK PRODUCTS
16.1 Introduction
The fermented milks are the products obtained by souring of milk by use of starter cultures. Historically speaking,the art of fermentation of milk might have been learnt by mankind by accident. The nomadic communities acquired the art of preserving their merge supplies of milk by souring them in animal skims or crude earthenware pots. Initially the intention could well have been simply to keep the milk cool through the evaporation of whey from the porous surface but the chance transformation of the raw milk into a refreshing,slightly viscous food stuff would soon have been recognized as a desirable innovation. Later on, the art of fermentation has been refined and has come to the present day knowledge of several types of fermented milks. Table 1 depicts various types of fermented milks originated from different parts of the world.
The fermented milks are popular because of following reasons:
1. Preservation-Fermented milk has higher shelf-life than normal raw milk. This is because fermentation of milk results in a product that is hostile to undesirable bacteria.
2. Organoleptic Properties - A variety of flavours in fermented milk, refreshing taste, and specific consistency and viscosity favourably influence the consumption of these products.
3. Production of varieties - it is possible to make several modifications in fermented milks to have varieties like sweet or sour,salted or spiced, beverage or gel, etc.
4. A “healthy”image - Fermented milks undoubtedly possess a “healthy” image and smart popularity. Generally people look at fermented milks as natural food that is good for them.
5. Ideal for probiotics – fermented milk is an ideal medium for carrying probiotic microorganisms and also make probiotic and symbiotic foods.
Table 16.1 Origin of some important fermented milk products
16.2 Classification of Fermented Milks
There are several types of fermented milks and are classified based on several parameters viz.,
(1) Type of cultures used
(2) Type of fermentation
(3) Temperature at which prepared
(4) Type of flavour and body-texture characteristics
(5) Type of raw materials used
(6) The form of the product, i.e. liquid,gel, set, drink, etc.
The classification of fermented milks as reported by IDF is given in Figure 1.
Fig. 16.1 Classification of fermented milks
The following types of fermented mils will be discussed in the present course.
1. Yoghurt
2. Dahi
3. Cultured butter milk
4. Probiotics, Acidophilus and Bifidusmilks
5. Kefir
6. Koumiss
7. Other miscellaneous fermented milks