Abstract: Whole milk contains many nutritive elements, but consumption in a drinkable form is not always possible. Milk is converted into other dairy food products by fermentation, and this process provides advantages such as extended shelf-life, minimizing pathogens, higher levels of nutritive compounds (e.g., some vitamins and minerals), new tastes and texture, as well as contributing to regional culture. Many fermented milk products are indigenous to the Middle East and vary from country to country, or even within a country. In this article, fermented milk is defined, and the chemical, microbiological, and textural characteristics are reviewed. These products can be categorized into four groups; (i) fermented milk with diluted milk composition (e.g., ayran, lben), (ii) fermented milk with normal milk composition (e.g., laban), (iii) concentrated fermented milk (e.g., strained yogurt, labneh), and (iv) dried fermented milk products (e.g., tarhana, kishk). Well-known fermented milk products, as well as lesser known products, will be characterized and discussed.
Publication Year: 2021
Publication Date: 2021-05-16
Language: en
Type: book-chapter
Indexed In: ['crossref']
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