Showing Food Other fermented milk
| General Information | |||||||||||
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| Name | Other fermented milk | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | 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. | ||||||||||
| Primary ID | FOOD00693 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Milk and milk products | ||||||||||
| Sub-Group | Fermented milks | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Fermented_milk_products | ||||||||||
| Composition | |||||||||||
| Compounds |
Processing... | ||||||||||
| Macronutrients |
Processing... | ||||||||||
| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). | ||||||||||