Controlling milk ferments was probably a high priority for development, because it resulted in milk products that could be kept on hand for more than just a few hours. Once milk was stabilized by fermentation, it could even be dried or otherwise processed for even longer keeping. The fermenting process also proved to have health advantages beyond just preservation.
More on Milk & Milk Products.
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Yogurt[Yogurt (Turkish), Yoghurt (UK, Australia, English Canada), Yogourt (France, French Canada), Madzoon (Armenia), Da-hi (India)] Without qualifiers, the name "Yogurt" implies "plain yogurt", just as the bacteria have fermented and coagulated it. It has a light, delicate texture but is solid enough to be picked up with a fork. It is made in both "natural" and "industrial" versions - read the ingredients list on the label. In commercial production, plain yogurt is often flavored with fruit, honey or other flavoring substances. The origin of yogurt, both time and place, is uncertain, but the earliest written mention is from ancient Greek sources that attribute it to barbarians to the north (Bulgaria, etc.). Since antiquity there have been many claims of health benefits from eating yogurt, and many of them may be true. Yogurt is a bacterial fermentation product of regular milk. In this fermentation lactose is converted to lactic acid, which acts on the milk proteins to form a gel. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria are the major bacteria, but others may be added. Yogurt is made predominantly from the milk of cows, but also from water buffalo, goats, sheep, horses, camels, and yaks, depending on region. Industrial production was started in 1919 in Spain by Isaac Carasso, a Sephardic Jew from Ottoman Salonica, with his Danone company, later called Dannon in North America.
Other Fermented Milk ProductsKefirThis is a lightly soured and lightly thickened drink made from cultured whole milk. It is also used as an ingredient, in liquid or dried form. It has more fats, more protein, more probiotic bacteria, and more yeast than yogurt. Kefir originated from the North Caucasus, Eastern Europe, and Russia. My favorite brand is Karoun. Ingred: Cultured pasteurized Grade A milk and skim milk. Live active Kefir cultures: L. Bulgaricus (delbrueckii), S. Thermophilus, L. Rhamnosus, L. Lactis, L. Diacetylactis, L Cremoris, L. Mesenteroides, L. Acidophilus, L. Paracasei, Bifidobacterium. Kefir GrainsThis is the culture used to ferment whole milk into Kefir. The culture, of bacteria and yeasts is held together by milk proteins, lipids, and polysaccharides. The culture may include L. Bulgaricus (delbrueckii), S. Thermophilus, L. Rhamnosus, L. Lactis, L. Diacetylactis, L Cremoris, L. Mesenteroides, L. Acidophilus, L. Paracasei, and Bifidobacterium. The exact balance of bacteria and yeasts varies from batch to batch due to exact fermenting conditions. The grains are strained out of the product and used for the next batch. Photo by A. Kniesel distributed under license Creative Commons Attribution-ShareAlike v3.0 Unported. KashkThis product is made from yogurt and other fermented milk products, often combined with grains, dried and formed into balls or powder. It is easily transported and used as the basis of slightly sour soups, just add water, broth or milk. It is popular in Iran, Kurdish regions, Turkey, Mongolia, Central Asia, Transcaucasis, and the Levant The photo specimen was made in Lebanon from Bulgur wheat and dried Kefir from sheep milk. It is Tazah brand, so easily found in Southern California. Tarhana[Tarhana (Turk); Trahaná (Greek); Tarkhana (Armenia); Tarxana (Kurd); Tarkhineh, Tarkhaneh, Tarkhwaneh (Persian)]
This product is made from grain flour and yogurt and other fermented
milk products, dried and formed into crumbs. Other ingredients, including
vegetables, may be added. It is easily transported and used as the basis
of slightly sour soups, just add water, broth, or milk. It is popular in
the Balkans, including Greece, the Caucasus and Persia. The photo specimen
of Sour Trahaná was made in Greece from Soft Wheat Flour and
Yogurt, purchased on-line. The crumbs were about 0.05 inch randoms.
Nutrition & HealthThese fermented milk products are considered very healthful, especially with the current emphasis on probiotic bacterial cultures, which these products are packed with. Because their fermentation turns lactose into lactic acid, many people who are lactose intolerant can consume them. Unfortunately, manufacturers of these products, especially those that advertise heavily, not only use unnatural processes to make them, sacrificing health benefits, or, in a play for shelf space and the yuppie market, adulterate them with sugar and sugar laden fruit concentrates. These products are of little, or even negative, health benefit, yet are sold with the implication they are "health foods". |