Abstract: Numerous types of fermented milk products are manufactured worldwide with approximately 400 names of products produced traditionally and industrially; these are classified based on fermentation methods and the microbes involved. The last version of the Codex Standard for Fermented Milks (CXS 243-2003) revised in 2018 describes fermented milk, concentrated fermented milk, flavored fermented milk, and drinks based on fermented milk. The standards of identity for fermented milk products specify milk fat, milk protein content, microbiological criteria, and titratable acidity expressed as percentage lactic acid. Food additives, contaminants, hygiene, labeling, and methods of sampling and analysis are also described. Each country has its own standard.
Publication Year: 2022
Publication Date: 2022-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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