Milk fermenting

By 17. October 2012Blog, Nutrition

Two interesting papers involving milk fermentation are published this week in the Journal of Food Science. The first paper investigates the various microflora found in 4 samples of Kefir from across China to use as starter cultures. Kefir is a fermented milk drink involving yeasts and lactic acid producing bacteria. This bacterial fungal combination produces a drink similar to a thin yogurt but it is slightly carbonated and contains up to 1% alcohol. The health benefits of drinking it regularly are similar to yogurt.

The second paper investigates adding ß-glucan to milk and fermenting it to yogurt. ß-glucans, normally lacking from yogurt, are known functional bioactive ingredients. The purpose of the paper was to investigate how much ß-glucans could be added to the mix before it inhibited the fermentation process.

Both papers are available from the Journal of Food Science website (first / second)