General Information
NameOther fermented milk
Scientific NameNot Available
DescriptionFermented 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.
Primary IDFOOD00693
Picture715
Classification
GroupMilk and milk products
Sub-GroupFermented milks
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDFermented_milk_products
Composition
CompoundsPreparation type: Dairy product

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Macronutrients
MacronutrientContent Range AverageReference
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).