Tag: Milk fermentation

Fermentation has been used for thousands of years to preserve food and enhance its flavor. A key player in this process, especially for dairy, is the bacterium Lactobacillus, which converts the sugar in milk into lactic acid, triggering the transformation into products like yogurt and cheese.

Lactobacillus bacteria have been used for thousands of years to create fermented dairy products like yogurt and cheese. But what do Lactobacillus do to milk to achieve this? The process involves a powerful chemical transformation that changes the milk's flavor, texture, and nutritional value.

Fresh cow's milk has a naturally slightly acidic pH, typically ranging between 6.4 and 6.8. Understanding which acid content is in milk reveals that this initial acidity is due to a combination of natural compounds, which differs fundamentally from the lactic acid that develops as milk sours.

Yogurt is a popular dairy product made by the bacterial fermentation of milk, a process that creates its distinctive texture and tangy flavor. While it is fundamentally derived from milk, its unique production method can cause confusion, prompting many to ask: is yogurt considered dairy? This guide will clear up the facts and explore the nuances of this fermented food.

Fermented milk products, also known as cultured dairy, have been produced for over 10,000 years, making them one of the oldest preserved foods in human history. The primary ingredients are surprisingly simple: milk and beneficial microorganisms like lactic acid bacteria and yeast. These living cultures consume the milk's natural sugars, transforming it into a variety of tangy and probiotic-rich foods.