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Packaging,Stroage,Common Deffects in Fermented Milks

According to International Dairy Federation (IDF), 1969 fermented milks are defined as products prepared from milks – whole, partially or fully skimmed, concentrated milk or milk substituted from partial or fully skimmed dried milk, homogenized or not, pasteurized or sterilized and fermented by means of specific organisms. Currently, about 2.3 per cent of the total dairy product market is in the form of cultured dairy products and their production has been showing a marked increase with the advent of genetic improvement in the starter culture technology together with the programmes for the improvement of these products, progress in technology and particularly the increased understanding of their beneficial efforts in human nutrition and health, these products have become popular throughout the world.

The advantages of fermented milks over plain milk are as follows:
  •  Easy to manufacture.
  •  Better keeping quality.
  •  Possess different flavour and taste.
  •  Possess different palate and acidity level.
  •  Better nutritive value
  •  Better digestibility
  •  Good for lactose intolerants.
  •  Good therapeutic benefits.
  •  Good carrier for probiotics and probiotics.

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