Tecnology of fermented milk

Abstract

The fermented milk are dairy products that present excellent characteristic organoleptic and nutritious. The commun property of these products is its obtaining  for the multiplication of lactic acid bacteria in a prepared milk with that objetive. The fermented milk are coagulated dairy products obtained starting from whole, partial milk or completely skimmed milk, concentrated milk or substituted by powdered, partial or completely skimmed milk; homogenized or not; pasteurized and fermented by means of specific microorganisms whose microflora should stay live on, active and abundant until its sale to the consumer, it should not contain any pathogen germ. This review picks up the main information on the technologies of elaboration of fermented milk of the coagulum and stirred fermented milk. A brief description of the different types of fermented milk is made. The likeness and differences of the  technologies of the stirred fermented milk and fermented milk of the coagulum were demonstrated; being the first ones the most efficient due to the employment of the interchanger of  badges.