Dairy products ( milk products ) - a group of dairy products made from whole cow's milk , milk of sheep , goats , mares and other animals or its derivatives ( cream , skim milk and whey ) by fermentation . The main technological feature of the production of fermented milk products is the fermentation by introducing into it cultures of lactic acid bacteria or yeast ( samokvass or sourdough ). Often, prior to the production of fermented milk products, pre- pasteurization or boiling of milk is used to exclude the possibility of the development of vital activity of harmful microorganisms in it.
Content
- 1 Varieties
- 2 Regional Varieties
- 3 See also
- 4 Literature
- 5 Links
Varieties
Dairy products are divided into:
- lactic acid fermentation products ( cottage cheese , sour cream , yogurt , fermented baked milk , jam , acidophilus , yogurt )
- products of mixed fermentation, lactic acid and alcohol ( kefir , fruit kefir , acidophilus-yeast milk , koumiss , kurunga , shubat ).
In the first, bacteria break down milk sugar with the formation of lactic acid , under the action of which milk casein coagulates (falls out in the form of flakes), as a result of which digestibility is significantly increased compared to milk.
In mixed fermentation products, along with lactic acid, milk, sugar, alcohol , carbon dioxide , volatile acids are formed, which also increase the digestibility of the product. In terms of protein and fat, fermented milk products almost do not differ from whole milk.
Often fermented milk products are enriched with various probiotic cultures. The most famous example is bifidoc , which differs from kefir by the addition of bifidobacteria .
Regional Varieties
- Katyk is a fermented milk product obtained as a result of the activity of the Bulgarian chopstick . It differs from ordinary yogurt in that, firstly, it is prepared from boiled milk (sometimes from baked milk ), and secondly, the finished product is more dense in consistency. The presence of the culture of the Bulgarian sticks is provided by special cooking technology.
- Ayran - Katyk divorced by water.
- Suzma - a product obtained by filtering and often salting the skewer, in fact, is a concentrated skewer.
- Kurt - dried and salted suzma, sometimes with the addition of pepper .
- Tarak . It differs from the katyk in that a Swiss stick , developing in high altitude conditions, participates in its formation. In addition, this type of product is usually made from different types of milk, which indicates its occurrence among predominantly cattle-breeding peoples, who had the need to use milk residues of different animal species .
- Kaymak is a sour-milk product, similar to sour cream , in different regions it can be understood as different products, from sour cream to melted sour cream or just cream and froth removed from milk.
See also
- Cheeses
- Linex
Literature
- VV Pokhlebkin National cuisines of our peoples - 1978, Centerpolygraph
- Sour-milk products / V. D. Kharitonov, V. F. Semenikhina, I. V. Rozhkova // Big Russian Encyclopedia : [in 35 vol.] / Ch. ed. Yu.S. Osipov . - M .: Great Russian Encyclopedia, 2004—2017. [one]
Links
- Sour-milk products - “Health” No. 1-6, 9-11 / 1969