Diversity and Microbiological Aspects of Dairy Products 11 Introduction

Fermented dairy products are an important part of traditional diet, although their production/consumption is more common in some countries than others. This is clear from cheese databases (http://www.indexmundi.com) or from consumption data of fermented milks reported by Tamine and Robinson (1999).

Notoriously, they include a very wide variety of products obtained from milk by means of different combinations of fermentation and other biochemical activities with different technological interventions. Product diversity may be due to chemical

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