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Dairy Fermentation
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Milk comes into contact with bacteria from many sources, beginning with the exterior of the cow’s healthy teats and udder and continuing with human hands, storage vessels and utensils, and even the air in the barn and dairy. Some of these bacteria are harmful, and some are not. In fact, when certain bacteria invade milk and cream, after a time the result is a totally different food product that is not only palatable but also delicious and healthful.
A group of beneficial bacteria purposely added to a food product is called a culture, and the process of adding it is called culturing. Beneficial bacteria change milk and cream into different products through the process of fermentation. Fermentation is a complex process. This simple explanation gives you a basic idea of how it works.