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Lactic Fermentations of Dairy Foods and Their Biological Significance¹

Department of Food Science and Technology, University of Nebraska, Lincoln 68583

ABSTRACT

Fermentation is one of the methods of food preservation. Over years this method has evolved into a sophisticated art. Milk can be fermented by bacteria, yeasts, and molds to produced a variety of products such as yogurt, cheeses, sour cream, and buttermilk. Modification of milk by microorganisms affects both the physicochemical properties and the economic value of milk. The physicochemical changes are manifested in such properties as flavor, texture, and nutritive value. The economic value of milk is enhanced by the increased storage like of the products. a majority of these modificatiion are by the enzymes origination from microorganisms and acting on the protein, lipids, and carbohydrates in milk. the products resulting from such changes introduce variety into human diets.

changes induced in milk constituents by microorganisms are discussed with regard to flavor, texture, and nutritiv value. The significance of such modifications also is considered in terms of microbial synthesis of vitamins, natural antibiotics, natural anticarcinogenic substances, and enzymes. Although the mechanisms of these modifications are not yet understood, studies under in vitro conditions to delineate the physiological implications and nutritional and therapeutic significance of such modifications are described.

¹ Published as Paper No. 5489, journal Series, Nebraska Agricultural Experiment station, Lincoln. Research was conducted on Project 16-026 and supported in part by a grant from Roberts Investments Inc.