What are the different types of fermented dairy products?

There are many different fermented dairy products around the world. These products were first made in Asia, Africa and Europe, where milk producing animals such as sheep, camels, horses, cows and goats were domesticated. Cheese, yogurt, kefir and sour milk are the main varieties of fermented dairy products, although there are many types of regional cultivated milk foods.

acidic or fermented, milk is the most basic fermented dairy product. It is produced by adding cult of live bacteria to fresh milk and allowing milk to sit until acidic. Although this process is similar to a process that would cause milk to spoil, bacteria added to the milk were specially selected as healthy bacteria. These bacteria eat lactose and secrete lactic acid, which makes milk acidic and maintain it to endure longer than fresh milk.

One of the most common fermented dairy products is cheese. Although not all cheeses are fermented, many of nICH is because the fprocess ermentation allows cheese to last at room temperature for a long time without deteriorating. The cheese has been produced for thousands of years and is now produced all over the world. Cow, sheep, goat and buffalo milk are most often used in their production, although it is possible to make cheese from milk any mammal.

also made worldwide, yogurt is another popular fermented dairy products. The yogurt production process is similar to the process of making cheese. Live bacteria are added to fresh milk and are left to ferment for a short time. Yogurt has a taste similar to fresh milk, albeit more acidic. Another commonly seen fermented dairy products, sour cream is produced in essentially the same way, although cream or light cream is used instead of milk.

Kefir is another fermented dairy product that is found around the world. This product is similar to yogurtuale is enoughthem thin to be drunk of a glass. Although similar to yogurt, Kefir is made by another process. This product is fermented using a grain of the kefir, which are colonies of many different types of bacteria that clustered together. These bacteria are placed in fresh dairy products and then removed as soon as the dairy product is cultivated and is properly fermented.