Français
1. Definitions and regulations
According to French regulations (decree no. 88/1203 of December 30, 1988), fermented milk is a dairy product composed exclusively of raw materials of dairy origin (milk and milk constituents), which has undergone pasteurization and fermentation by specific micro-organisms, and is characterized by a minimum lactic acid content of 0.6%. Certain ingredients may be added to give it a specific flavor (sugar, flavorings, fruit preparations, additives), provided that this addition does not exceed 30% of the weight of the finished product.
In France, the designation yogurt is reserved for products fermented with the only two thermophilic lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with a minimum lactic acid content of 0.7% and containing at least 10 million live bacteria per gram of product at the time of sale to the...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Definitions and regulations
Lactic fermentation
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.
The Ultimate Scientific and Technical Reference
