The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

The manufacture of fermented milk products has a long history, and these were initially produced either from spontaneous fermentation or using batch previously product, that is, back-slopping. Milk different mammal species traditionally been used for the products. Cow’s is basis most dairy around world. other mammals, including sheep, goat, camel, mare, buffalo, yak may have historically more important remain so in certain regions. milks differences chemical composition certain, vital fermentation, components. diversity further influenced by wide variety manufacturing practices. A great number worldwide, many them are still following same traditional process manufactured industrially, standardized processes under controlled conditions with specified starter cultures. evolution to industrial production, their specific regional differences, special characteristics, microbiological aspects discussed. Throughout products, functional therapeutic properties attributed components thus, yogurts gained significant market share. These global recognition as they meet consumers’ expectations health-promoting foods. exploitation methods based on DNA (or RNA) extraction recently high-throughput techniques allowed accurate identification microbiota revealed significance autochthonous microbes provided novel insights into role organoleptic