Need to know perspectives in dairy fermentation

Fermented dairy products have long been a staple of a healthy diet. Historically, the fermentation process involved unpredictable and slow souring of milk caused by inherently present organisms. 

However, under controlled conditions, modern microbiological processes have produced a variety of fermented milk products with higher nutritional value. 

These products are an essential component of functional foods, and intense research is being conducted to develop dairy products that incorporate probiotic organisms to increase their importance. 

Fermented dairy products have the potential to be used as nutraceutical agents and functional foods, moreover, consumption of fermented dairy products has been linked to therapeutic effects.

Fermenting Dairy

Fermented foods have been consumed for thousands of years worldwide before any health benefits were discovered. Traditional fermentation methods rely on bacteria found naturally in milk. In contrast, modern methods employ defined starter cultures with well-defined characteristics, as cultured dairy products have long been essential components of the human diet. 

Lactic acid bacteria inhibit the colonization and subsequent proliferation of food-borne pathogens, preventing infection from manifesting.

Hence, the most popular fermented dairy products in the world are cultured buttermilk, sour cream, and yogurt. Among the lesser-known products are kefir, koumiss, acidophilus milk, and new yogurts containing Bifidobacteria. 

Butter Milk 

Most people believe buttermilk is high in fat due to its name. The name refers to buttermilk, once the watery by-product of butter production. Modern buttermilk is made from low-fat or skim milk and contains less than 2% fat if any at all.

Skim or low-fat milk is used as the base for buttermilk. The milk is pasteurized for 30 minutes at 82 to 88 °C (180 to 190 °F) or two to three minutes at 90 °C (195 °F). To minimize wheying off, this heating process destroys all naturally occurring bacteria and denature the protein (separating liquid from solids). 

The milk is then cooled to 22 degrees Celsius (72°F), and starter cultures of desirable bacteria, such as Streptococcus lactis, S. cremoris, Leuconostoc citrovorum, and L. Dextranicum, are added to develop the acidity and unique flavor of buttermilk. These organisms can be used singly or in combination to obtain the desired flavor.

Ripening takes 12 to 14 hours (overnight). When the acid and flavor levels are just right, the product is gently stirred to break up the curd and cooled to 7.2 °C (45 °F) to stop fermentation. After that, it is packaged and refrigerated.

Sour Cream

Sour cream is produced using the same temperature and culture techniques as buttermilk. The main distinction is that sour cream begins with light 18% cream.

Yogurt

Yogurt is made in the same way as buttermilk and sour cream, but at a different temperature and with other bacteria. To raise the total solids to 14 to 16 percent, whole, low-fat, or skim milk is fortified with non-fat dry or fresh, condensed skim milk. The mixture is heated and cooled to 45.6 to 46.7 °C (114 to 116 °F) in the same manner as buttermilk. At this point, a culture of Lactobacillus bulgaricus and Streptococcus thermophilus is added to the warm milk, which is then processed.

Lactobacillus acidophilus has been added to the bacterial cultures of many yogurt makers. L. Acidophilus has the potential to improve human health by reducing yeast infections and restoring normal bacterial balance in the human intestinal tract after antibiotic treatment.

Easy DIY Dairy Fermentation 

These yogurt, kefir, and other fermented dairy foods are simple to make, and you’ll have plenty of ideas for new ways to use them in the kitchen. 

Milk Kefir

Milk Kefir is a sour and pungent cultured dairy food in the Caucuses, a region where Europe meets Asia. Making milk kefir at home is remarkably simple and inexpensive. It requires significantly less effort than homemade yogurt, and it requires minimal effort.

Fill a clean mason jar halfway with milk kefir grains. 1-quart fresh milk, covered. Put the lid and band on the mason jar very loosely. You don’t want to tighten it because carbon dioxide is produced during fermentation and must escape. Culture at room temperature for 24/ 48 hours. You can culture for 12 hours to make thin, mild kefir.

When the culturing is finished, strain the milk kefir into a new mason jar, cap it, and store it in the refrigerator. If desired, start a new batch of kefir, or leave your kefir grains in water in the fridge for a few days until you’re ready to make kefir again.

Do’s For Successful Dairy Fermentation

In addition to microbial hazards, milk and dairy products may contain chemical hazards and contaminants introduced primarily through the environment, animal feedstuffs, animal husbandry, and industrial practices.

As a result, to reduce the food safety risks associated with milk and dairy products, a continuous system of preventive measures is required, beginning with animal feed safety and progressing through good farming practices and on-farm controls, to good manufacturing and hygiene practices, consumer safety awareness, and proper application of food safety management systems throughout the dairy chain.

Don’ts For Successful Dairy Fermentation

The exact composition and molecular structure of the fermentation products are unknown due to the variety of strains and the complexity of the fermentation substrate. These approaches are limited because not all microorganisms can be cultured in the laboratory, and no culture medium allows all strains to grow simultaneously. 

The genetic information contained in the species of fermented products can be accessed using culture-independent techniques. The research could aim for the molecular identification of the compounds, which is required to understand the effects. Nanotechnology could be used to carry out this identification.

Future products will improve and tailor their organoleptic properties or nutrient content to each consumer’s taste or health needs. Furthermore, innovative packaging could provide extra nutrients to those identified as having special dietary needs and detect when a consumer is allergic to avoid them.

Undoubtedly fermented dairy products containing probiotic combinations promise a healthy, “functional food package” with improved long-term health benefits.