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6. Conclusion
The production of fermented milks is a complex technology, involving a large number of stages revolving around a key biological transformation step, fermentation. Fermentation is preceded by various operations designed to prepare the milk to form a "mix", and followed by other operations that transform the "white mass" into various finished products. Fermentation is based on the use of a raw material of organic origin, milk, and its transformation by micro-organisms, lactic acid bacteria, which modify the various components of milk. In this way, lactose is broken down into lactic acid, proteins are coagulated, and new molecules are synthesized, including flavor compounds and exo-polysaccharides. These transformations contribute to the creation of a gelled product, with a characteristic taste and aroma, and a shelf life of several weeks. These properties make fermented milks a staple in...
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Conclusion
Glossary
Bibliography
Bibliography
Standards
- Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria – Joint FAO/WHO expert consultation - FAO/WHO - 2001
- Codex Alimentarius: codex standards for fermented milks 243-2003. In FAO/WHO (ed.) Milk and milk products, 2nd ed., p. 6-16. Rome - FAO/WHO - 2011
- Codex Alimentarius : codex standards for food additives 192-1995. In FAO/WHO (ed.), révisé en 2018. 475 pages...
Regulations
Decree no. 88/1203 of December 30, 1988, on fermented milks and yogurt. Consolidated version as of October 30, 2019
Decree no. 2011-949 of August 10, 2011, amending the Consumer Code with regard to additives, enzymes and flavorings intended for human consumption.
European Directive 79/112/EEC of December 18, 1978 on the approximation of the laws of the Member States relating...
Patents
Corrieu G., Spinnler H.E., Jomier Y. and Picque D. (1988). Automated system to follow up and control the acidification activity of lactic acid bacteria. French patent 2 629 612
Websites
CNIEL (2018) http://www.filiere-laitiere.fr/fr/chiffres-cles/filiere-laitiere-francaise-en-chiffres
Statistical and economic data
In France, consumption of fermented milks is high (around 20 kg per capita per year), but has been declining since 2010 (– 1 à – 3 % par an). It represents just over 7% of total dairy product consumption.
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